The title of this recipe roughly translates as "asparagus time in Germany" as cooked by the Klee family. While on a diplomatic tour in Germany in the 80's, my husband met a distinguished German gentleman on a golf course in Bonn. They soon became not only golf partners, but very good friends and before long, the Klees adopted our little family and taught us a great deal about the importance of eating fresh white asparagus in season, and in particular, enjoying it the Klee Way! This dish features white asparagus, which is grown under mounds of rich black German soil. It's harvested in April, so the month of April is known as spargelzeit, and is the only truly acceptable month for eating asparagus in Germany. Of course there are hundreds, maybe thousands, of asparagus recipes in Germany - all of them delicious - but the "Klee Way" is a unique way to appreciate white asparagus in a meal. This recipe is a gift from Dorette and Walter Klee to you.

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