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The New York Times
nytimes.com
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Fresh, green asparagus is a well-loved vegetable, delectably crisp and sweet. But it’s also amazingly versatile: It can be steamed, simmered, roasted, battered, grilled, sautéed, wok-fried or air-fried. Here’s how to make the most of it. nyti.ms/41wbMqW
https://nyti.ms/41wbMqW
2026-04-01T23:40:08.101Z