Bring on the Asparagus

When our German asparagus arrived on May 19, Paul’s Restaurant immediately started preparing it for the big day. Everyone was really excited about it since this special dinner only happens once a year. The wine reception started out with delicious hors d’oeuvres (Curried Asparagus Spuma Shooters, Asparagus Tips in a Sugar-baked Ham Canape and Baked Asparagus in Crispy Phyllo) and some great sparkling wine.

After the appetite for the asparagus had been stimulated, our guests moved over to the dinning room. Every seat was filled as everyone was looking forward to the courses to come. When the manager introduced the menu to our guests, you could see the increasing thrill of anticipation in their eyes. It seemed that the chef had gone above and beyond in creating this menu. The exquisite dinner was enjoyed by everyone in this exclusive setting.

To view the pictures of this event, please click here.

We would like to thank Dr. Billau, IFF, Inc., RED LINE Intl. and Lufthansa Cargo AG for their great support and help in bringing the asparagus to the US.

Post written by Britta Lipke


3 thoughts on “Bring on the Asparagus

  1. I was in Nuremberg, Germany last week and was pleasantly surprised to find out that it was spargel season in the Franconia region. My wife and I made it our mission to eat a few stalks of the thick, white asparagus almost every day of our trip. I’m glad the folks back in Atlanta also got to enjoy a taste of the delectable vegetable.

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