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Emerald Soup
Slow-Roasted Moroccan Leg of Lamb
Asparagus with Olive Oil and Green Garlic
Total time: 25 minutes
Normally, I just do this with fresh, snipped chives, but, as long as I had the green garlic, why not? Use chives if you don't have it. Be careful not to cook the asparagus too long, it should be just tender when pierced with a knife. Lay asparagus flat to peel, as it tend to snap easily.
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