Asparagus, yoghurt, dukka from River Cottage Easy (page 59) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • eeeve on May 31, 2015

    What a great combo, and good fun to eat with people who don't mind sharing food from the same bowls. We also tried this with radish, turnips and beetroot, but had to concede that the asparagus really brings out the flavours of the dukka (or is it the other way round).

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