No, true to my American roots, I like my asparagus green and skinny. As though it has been exposed to sunlight and gone through the process of photosynthesis. Something about covering white, stalky "Spargel" with white, creamy Hollaindaise sauce just does not scream "Spring" to me.
I think a real Spring dish exploits the first greens and pumps it up with some citrus and those wintry standbys, onions and garlic. Something like this simple, weeknight Lemon-Asparagus Risotto. Or an asapargus sautee with tons of lemon and red peppers and tofu. You get the picture. And as for Spargelzeit, I'll jump on the next German food bandwagon... lets say rhubarb-zeit or mirabellen zeit.
1 Quart of your favorite vegetable broth method
1 Tbsp. Olive oil + 1 tsp. vegan margarine
1 large onion, chopped
3 cloves garlic, diced
1 C. Arborio Rice