European Stars And Stripes (Newspaper) - May 19, 1985, Darmstadt, Hesse                                Page 16 the stars and stripes May 1985 by Leah Larkin features editor its a at this time of the followers arc heading to to some times even to the source the the object of their Devotion is a vegetable the tender shoots of the asparagus in asparagus is grown hidden from sunlight so that it slays As the shoots begin to Peak through the they Are quickly harvested by then cooked in any of a variety of asparagus is a people associate it with says French chef Christian when the Sun people think of eating its the first vegetable of the a cuff has become somewhat of an expert on the pre Cious although he looks As if he should be playing quarterback for the Texas these Days the 22yearold chef spends lots of Earl morning time in the Fields of digging asparagus shoots out from under Mounds of then its off to the Kitchen of his family Host cleric la to turn the fruits of the Harvest into delectable the restaurant in the tiny town of just South of Strasbourg near the Rhine River and the Ger Man has earned a reputation for its asparagus patrons come from As far As Paris to enjoy the Spring la Char Rue has asparagus on the menu Long before the vegetable has begun to pop up in most my father wanted to have the first explains he dreamed of having his guests enjoy asparagus before it was available in other his who died several years pioneered a system for growing asparagus that accomplished just using underground pipes to heat the Earth and overhead tunnels of plastic greenhouse style he was Able to encourage Early Neeff says the idea came from Belgium and Holland where similar methods dirt is carefully uncovered around the asparagus shoots which Are ready to be at asparagus served with three sauces at la Lebrat asparagus a la Francaise chef Christian Neeff in his asparagus Field outside of the Village of Are used to grow certain this Winter was so that the ground remained Frozen through Neeff was not Able to use the unique heating he still has plenty of asparagus arts his restaurant menu boasts some unusual asparagus theres a Complete asparagus menu for the truly ded featuring feud Pete Aux Asperges puff pastry with followed by sorbet Aux Asperges asparagus suisse de Poulet Aux Asperges Chicken legs with asparagus and Coupe de raises Melba fresh Strawberry Melba for 100 French francs about for those who Are Content with one asparagus Les Asperges trois sauces asparagus with three sauces is the a Platter of the vegetable is accompanied with separate sauce boats of Hollan Daise and Vinaigrette sauces for 85 francs about Neeff recommends that White alsatian such As pinot riesling or be served with the Young who has studied cuisine in Stras Bourg and says the secretto Good asparagus is to pick it in the morning and eat it at he finds that the first asparagus of the season seems to taste the Neeff personally prefers Green yet it is the White vegetable which brings the to keep them he is always trying to come up with new ways to serve you can do Many things with Asmara he you can marry it with Many things this season he is trying two new asparagus mar pairing it with smoked Salmon and with marinated asparagus needs a Sandy so its no Surprise that it does Well in a town called in Many of the such As Are dating Back to when this part of the country belonged to the two main asparagus growing regions of Alsace Center around the Sandy soil of Sand and another the Neeff s have a Small Field outside of town where their asparagus they produce just enough to satisfy the demands of their restaurant Neeff says he will continue to serve asparagus until june in the the restaurant features from now throughout the summer a package offer including a horse drawn Carriage ride around the Countryside followed by lunch is offered at 130 francs about for adults 70 francs about for Chil reservations must be made in the family runs a hotel in conjunction with the restau double rooms Range in Price from about to for reservations at the hotel Contact Host Ellerie la Rue Duler f67230 France 88 g