Throwback Tuesday Post (TBTP) from 2014: Recipe and instructional how-to tutorial for authentic Tuscan ribollita, a hearty winter soup thickened with bread. I got the recipe straight from an Italian chef, so you know it's good!
Because we had such a mild winter and an early spring this year, white asparagus, or Spargel, appeared in late March at the markets and supermarkets here in Bavaria.
It normally appears about mid-April and is enjoyed with as-close-as-Germans-get-to-wild-abandon until late June. It is not unusual for a German to have Spargel three or four times a week during Spargel season. The season is over on Johannistag, the Catholic Feast of St. John, on 24 June. During that time Spargel is in every outdoor market and supermarket and on every restaurant menu. Restaurants and pubs usually offer a special “Spargel Menu” during this time.