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Always use fresh asparagus in season, the season runs approximately from May to late July, August. It has to do with the weather, the warmer it is, the better the shoots develop. Peel the asparagus with a thin peeler first time around make sure you have no pieces or strips always forget flat else break them and that is a sin. Beginning to peel from the fourth button from its head and peel so calm down. Keep it all off your asparagus and cut 2 cm from the bottom off. Keep the peels. Cast and pan with water and add it to the peeling the asparagus, and the taste of salt or add vegetable broth. Add a knob of butter so that it does not boil over and foaming. (This is also true for potato) And for the best tips two slices of orange. Add this gives a fantastic and pure flavor of asparagus without it sweet word.

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