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[Photograph: Blake Royer] Adapted from The Art of Simple Food....
Serve With
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Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
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Spring Vegetable Salad With Poached Egg and Crispy Bread Crumbs
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