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Robyn Grace Jennings Try asparagus in soups and salads, and along with fillet mignon to enjoy it while in season

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Robyn Jennings

Posted: Wednesday, April 4, 2012 12:00 am

"You needn't tell me that a man who doesn't love oysters and asparagus and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy highly developed." — Hector Hugh Munro

I love the stuff and wait all year for the season. The local restaurant celebration of asparagus and all its beauty really inspires me. This local gem is fabulous prepared so many ways and at its peak, is fabulous raw. Below are some of my favorite ways to prepare it.

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