Answer:
on the exterior surface of the protein, interacting with water
Explanation:
Hydrophilic amino acids are water loving amino acids that interact with water on the exterior surfaces of the protein. Asparagine are polar amide group that are formed from reaction of oxaloacetate and glutamate in the presence of transaminase enzyme, and since they are water loving amino acids, they do not collide with non polar hydrophobic lipid fatty acid side chains.
