Rabe. Raab. Rapini. Call it what you will, but it’s never better than when jumbled with sautéed garlic and crisped potatoes.
Apr 12, 2011 by Rozanne Gold
For this radically simple recipe, stalks of spring-green asparagus, bay leaves, and capers are tossed in olive oil and blasted in the oven. Gotta love it.
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