Braised Asparagus with Iceberg Lettuce, Sheep Milk Yogurt and Brown Butter

Rating: 3.81 / 5.00 (43 Votes)

Total time: 45 min

Servings: 2.0 (servings)




Peel asparagus, salt and stew with orange juice and nut butter until al dente (up to 10 minutes depending on thickness). Marinate iceberg lettuce with vinaigrette and serve with lukewarm asparagus and sheep’s milk yogurt.

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