Hi all, Bux, a belated thanks for the welcome. My home, Vancouver is a very good food city; the varieties available here are quite something and new restaurants seem to be popping up all the time. I enjoyed Worldtable very much btw (France is one of my favourite countries to travel). Thanks for the introduction to lemon zest! Loufood. Another belated thanks for your reply. What can I say about your instructions except I have much to learn! A little bit too much, but I will try. I'm will try this lemon zest w/ asparagus. Usually I just stir fry w/ olive oil and then a dollop of honey mustard to coat and glaze the spears. Don't know if what I did is a faux pas, but hey I'm slowly learning. BTW, does anyone know of a way to determine where to snap off the bottoms of the spears? I just hate wasting any of it. Cheers, Speedy