Summarize the following:
Rinse the asparagus under cool to lukewarm running water. Gently scrub the spears with your fingers to remove any excess dirt. Alternatively, place the asparagus in a colander and rinse the entire bunch at once. Gently shake the colander as you work to stir the spears and loosen any dirt. Remove the woody, white bottom portion of each spear by snapping or cutting it. To break the end off by hand, firmly hold the asparagus spear in one hand, approximately 1 inch (2.5 cm) above the end of the white section. Grasp onto the white end with your other hand and yank it in a downward movement. To cut the end off, use a sharp serrate knife and saw at the spear just above the end of the white portion. Use a serrated knife to cut the asparagus spears into 2-inch (5-cm) sections, slicing each spear at a slight angle.

summary: Clean the asparagus. Break off the bottoms. Cut the asparagus into pieces.

Summarize the following:
Pour cool water into a clean pot, tub, or container large enough to completely hold and cover your turkey. For this method, the shape of the container doesn't matter. The water must be no warmer than 40 degrees Fahrenheit (4.44 degrees Celsius) to avoid bacterial growth. Place resealable plastic bags of ice into the container to keep the water temperature cool, if necessary. While still in its packaging, place the turkey breast-side down in the water. The turkey must be completely submerged in the water. If the turkey is not in its original packaging, place the turkey in a sealed, leak-proof plastic bag. This will help prevent cross-contamination. Use a heavy baking dish or other clean, heavy item to weigh the bird down so it stays fully submerged in the water. After 30 minutes have passed remove the turkey and set it aside. Try not to drip everywhere. Even if the turkey was sealed, some of the water may be contaminated with bacteria. Pour all of the water out, and then replace the water with fresh, cold water. Be sure that it remains under 40 degrees, and add new ice if necessary. Place the turkey back into the water, and let sit for another 30 minutes. This method will defrost your turkey at a rate of about 30 minutes per pound. For example, if your turkey weighs 12 pounds, you must allow the turkey to thaw using this method for approximately six hours.

summary: Fill your container. Submerge your turkey. Remove the turkey after half an hour. Discard and replace the water. Repeat the process. Repeat continually, as necessary.

Summarize the following:
Ideally, you should have at least two to three different types of fruit. Whatever you choose, make sure that it all amounts to 4 cups (800 grams) total. Here are some tasty combinations for you: Bananas, kiwi, oranges, pineapple, and strawberries. Bananas, blueberries, kiwi, peaches, pineapple, and strawberries. Blueberries, kiwi, strawberries, and drained, canned mandarin oranges. Bananas, blueberries, kiwi, oranges, peaches, pineapple, and star fruit. Small types of fruit, such as blackberries, blueberries, and raspberries do not need to be sliced. If you are using peaches, consider cutting them into thin wedges instead. You can arrange them randomly or artistically. For example, you could put the strawberries on the outside, followed by blueberries, kiwi, bananas, oranges, and pineapple. Finish off with more strawberries in the center. Press some apricot preserves through a sieve to remove any lumps. When you have enough to fill cup (80 grams), mix it with 1 tablespoon of water. Brush the mixture over the fruit. This will help the sauce set and "glue" the fruit to the pizza. When you are ready to serve the pizza, cut it into slices. Keep any leftovers in the fridge.
summary: Choose a variety of fruit, enough to fill 4 cups (800 grams). Peel them and cut the fruit into thin slices. Arrange the fruit on top of the pizza. Consider brushing a glaze made from apricot preserves on top. Refrigerate the pizza for 2 hours before serving. Finished.