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A spring-time favorite, asparagus is available locally in May and June and though most often a bright green, there are also purple and white varieties. Easy to cook and delicious as a side dish or main course, its popularity is understandable. Simply rinse and trim off any tough ends, then prepare by roasting, sautéing, grilling, steaming, or even slicing and serving raw in a salad. Asparagus is best stored refrigerated and standing in water, like a flower bouquet, in order to preserve freshness.