at the same time? sounds fishy to me…
Yes, it’s a lot of extra work but the taste is different and it seems that we like it this way. White asparagus is quite expensive because it is a lot of work to grow it. Recently I ate a meal with white and green asparagus and I like both.
Usually the asparagus season starts earlier than the strawberry season but there is a period when we have both.
Ice cream festival sounds great 
Yes, the “Spargelzeit” in Germany is something special. It officially ends on 24 June each year, although sometimes it gets difficult to get good asparagus after 15 June, I think. Although there are quite a few ways to prepare white asparagus, the classic ones are hard to beat (with a sauce hollandaise and smoked Westphalian ham or with plain butter, delicious!). Some people prefer to dispense with a fork when eating the whole spears, others opt for cut spears and cutlery.
To lower the tone a bit: In his weekly column in the Hamburger Abendblatt Karasek some weeks wrote about the side effects of the asparagus season. I can’t remember whether the column was actually accompanied by a caricature of a gas-mask-wearing toilet attendant, but he has a point. A whole nation’s purification during the much-too-short weeks of indulgence in white asparagus does produce some strong smells…
On a somewhat related note, I prepared asparagus (the green kind) on the grill this evening for dinner, among other vegetables, such as green beens, carrots, and corn on the cob. I also grilled us up some delicious chicken. The asparagus went straight onto the grill, and was then sprinkled with a raspberry hazelnut vinaigrette salad dressing and grilled until the asparagus heads were slightly crispy. It was delicious!
SanneT > . . . A whole nation’s purification during the much-too-short weeks of indulgence in white asparagus does produce some strong smells…
This is my single objection to consuming asparagus. Oddly enough, it is a consequence of eating asparagus that my wife is aware of only by report–she claims not to be affected at all, herself.
"There are two kinds of people in this world . . … "
Odiernod > Your recipe sounds so more-ish, instead of just frying the green asparagus heads, I shall add the vinaigrette next time. Thank you!
Ernie > There are indeed two kinds of people in the asparagus eating world, those of us who can metabolise whatever is in the spears - we are the smelly ones - and those who cannot and are thus not affected by it.
. . . speaking of asparagus For what it’s worth:
but I would not (& have not, myself) spend a lot of time on it.