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Roasted Asparagus with Escabeche
  • 1 bunch jumbo asparagus, trimmed
  • 2 Tbsp olive oil
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  • 1 tsp fine sea salt
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  • 2 Tbsp Escabeche blend
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  • 1 cup labne
  • ½ cup Makrut Lime Leaf Vinaigrette (see Recipe Notes below)
  • 1 Tbsp Escabeche
  • 1 tsp fleur de sel
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