Er, what’s the deal between Gung Bao and Kung Pao chicken? One is a centuries old tradition. The other is an Americanized riff. Guess which one this is.
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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