by Patricia Williams
I remember eating white asparagus
at a sidewalk café
in the shadow of Cologne Cathedral
on an amiable day in June.
This seasonal ivory treat,
topped with sun-colored hollandaise sauce,
tastes best in the company of friends,
with glasses of pale German wine.
Recipe:
To cultivate white asparagus,
bury the shoots in dirt as they grow,
allow no exposure to sunlight.
Use this same process to produce
sterile, non-permeable minds.
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