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    "Just wanted to thank David and your electrical crew for a job well done. David is very professional when it comes to customer service and knows the true meaning of providing excellent service. David is quick to respond, and Reilly should be pleased to have him as part of their team."

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  • Asparagus: The Perfect Summer Food Sidekick

    [caption id="attachment_1512" align="alignleft" width="349" caption="Asapargus Salad"]Health & Nutrition[/caption]

     

    Whether you eat it grilled, steamed or plain, asparagus is a delicious, healthy snack. Pare it with some other great vegetables, snacks and dressings, and you have a great salad. Check out this recipe by Martha Rose Shulman from the New York Times Fitness & Nutrition Section, for a great summer meal.

    Some weeks all I want to cook is Italian food, and so it was this week as I availed myself of the last of the season’s asparagus. Italians have a way with this vegetable, both the pencil-thin stalks that grow wild in the countryside and the thicker cultivated varieties.

    Simply steamed or boiled, asparagus can be served with a range of condiments and sauces, from Parmesan and butter to anchovies and capers to gremolata -- a mixture of finely chopped parsley, garlic and lemon zest. Italian cooks also use asparagus in risottos and toss it with pastas; they scramble the thin variety with eggs and use it to fill frittatas. One of my favorite Italian dishes is a crêpe filled with cooked asparagus spears and a little cheese, then baked until bubbly.

    Asparagus is an excellent, low-calorie source of vitamin K, folate, vitamin C, vitamin A and such nutrients as tryptophan, manganese and fiber.

    Read more at The New York Times Fitness & Nutrition

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