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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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The Green Barbecue

Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer

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Charred Asparagus with Chilli, Peanuts and Coconut

Introduction

Good, seasonal asparagus requires little more than butter, salt and lemon juice – but if you feel like changing it up, I love this lightly spiced version – the crunchy peanut and coconut work beautifully against the charred asparagus. Make sure to buy big, robust spears to stand up to the heat of the barbecue.

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Ingredients

fat asparagus spears, trimmed
olive oil
sea salt flakes
For the dressing:
salted peanuts
fresh red chilli, roughly chopped
sea salt flakes
desiccated coconut
olive or neutral oil
lime, juice only

Preview

This recipe is a preview

Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer

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From the book: The Green Barbecue

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