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Step into spring with asparagus

When you start seeing an abundance of brilliant green asparagus spears showing up in stores, it’s a sure sign of spring.

Asparagus tastes best cooked just crisp tender – almost al dente. It can be roasted, steamed or sauteed. You can even thinly slice it and toss it raw in salads. A great way to prepare asparagus is to place it on a sided baking sheet, drizzle with a little olive oil and sprinkle with kosher salt and freshly ground black pepper. Roast for about 8 minutes, depending on the size of the spears. Finish with fresh lemon zest.

Citizen Online Archive, 2006-2009

This archive contains all the stories that appeared on the Tucson Citizen's website from mid-2006 to June 1, 2009.

In 2010, a power surge fried a server that contained all of videos linked to dozens of stories in this archive. Also, a server that contained all of the databases for dozens of stories was accidentally erased, so all of those links are broken as well. However, all of the text and photos that accompanied some stories have been preserved.

For all of the stories that were archived by the Tucson Citizen newspaper's library in a digital archive between 1993 and 2009, go to Morgue Part 2

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