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Spanish asparagus

I'm not sure what's supposed to be Spanish about this asparagus dish. This dish made a tasty light meal... although a little weird. It's toast, topped with asparagus, topped with a lemony egg sauce. Which would probably be less weird if there were more egg and less broth. Maybe even leaving the onions in, instead of straining them out.

Did people eat stuff like this in 1961?

BTW, the rice bread seems to have a pleasant texture and toasts well. Still looks pale (as is common with gluten-free bread), but it crisps up appropriately.
Your opinion welcome. Please leave a comment.



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