« Sink your teeth into spring’s stout asparagus

How to save a recipe when all else fails

Tribune News Service photo

Fat spears of asparagus are peeled, then gently simmered and served with a creme fraiche sauce flavored with lemon and mustard. (Abel Uribe/Chicago Tribune/TNS)

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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