Drizzle, douse, souse, or otherwise acquaint this emerald elixir with grilled steak, chicken, chops, seafood, or heck, anything.
Apr 12, 2011 posted by David Leite
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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