<http://schema.org/recipeInstructions>
" Cut or break off woody ends of asparagus and discard. With vegetable peeler, peel lower half of each asparagus spear. Pull petals off tulip stems; cut and discard 1/4 inch from bitter base of each petal where it was attached to stem. Slice tulip petals across into 1/4-inch-wide julienne strips; set aside. In large skillet, heat oil over medium heat. Add asparagus and saut\u00E9 2 minutes. Add water; cover and cook until water evaporates and asparagus spears are crisp-tender -- about 5 minutes. Add 1 teaspoon lemon rind, butter, salt, and pepper, and saut\u00E9 1 minute. Remove from heat and stir in half of tulip petals. Transfer asparagus to serving plate; sprinkle with remaining tulip petals and remaining 1 teaspoon lemon rind. Serve immediately."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a927/lemon-asparagus-julienned-tulips-3033/>