German here, how dare you?

But in more seriousness, asparagus is a bit of an acquired taste. For white asparagus, it really needs to be fresh produce, ideally directly from the field. There are also a few tricks for cooking it, but once you get it right, it’s a beautiful, simple meal. I’m from an “asparagus region” in eastern Germany, hated it as a kid but came to love it as an adult. My favorite version is just plain asparagus, cooked in salted water with some butter and a dash of sugar and lemon juice, with potatoes and a sauce of breadcrumbs fried in butter.