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Oven-Roasted Asparagus and Goat Cheese “Melt”

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Asparagus, Radish, Mint and Feta Chopped Salad

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Asparagus with Beurre Blanc Bread Crumbs

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Roasted Garlic Scape and Asparagus Salad

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Grilled Spring Onions and Asparagus with Mustard Vinaigrette

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Edible Finger Lakes is published four times a year. Please support our efforts by subscribing to the magazine. $20 for four issues (1-year) and $30 for 8 issues (2-years). 

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