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An easy vegetarian/vegan taco
It’s the British asparagus season – make the most of it with this very simple combination: fresh asparagus from local fields and fresh peas from a pod, boiled and then quickly braised in butter, with lemon herbs and hazlenuts and kasha for a bit of crunch.
There are more authentic versions of the classic Mexican Heuvos Rancheros elsewhere on this site, but this is for knocking up in flash on a weekend morning.
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