I’ve just returned from Chicago where, on behalf of Vincent’s restaurant, my chef Ivan and I participated at ‘Chicago’s Culinary Crossroads” to introduce our country’s cuisine on the 95th floor of the John Hancock Building, in advance of the NATO summit. On the menu we had asparagus, wild salmon, suckling pig and a heather honey cake.

For the ice hockey fans it‘s the world hockey championships once more, with Sweden and Finland hosting this big event.  For me, as every year, this time is the start of the local asparagus season.

But the asparagus season dates back several centuries, long before the hockey season and NATO. There is a recipe for cooking asparagus in the oldest surviving book of recipes written in the third century AD by Apicius.. One of the recipes in the book recommends preparing asparagus with warblers.   Patina de asparagis frigida’ – Asparagus casserole à la Apicius
It's one of the few foods that is deemed a true finger food and can be eaten
so in restaurants with some flourish if you feel so inclined.
  So come on in and pick up some asparagus
(except if it's pureed in a soup).

With sunny greetings, chef Martins!