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The only reason I can think of for the insatiable
interest in Asperges is the fact that the season starts right now. I btw love
them simple and plain: with cooked young potatoes, molded butter and very
dry white wine, preferably Riesling. The ham that used to be served in the days
I was young (and still is - I mean the ham being served, not me) isn't
correct any more due to antibiotics and all the refinements that come along with
meat nowadays.
Jost
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