July 12, 2018
Dinner, Lunch, Snacks,
Dairy, Cheese, Feta, Vegetables, Asparagus, Quick Meals, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Stove Top, No Eggs, Vegetarian more
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"From one of our national supermarkets and their free monthly magazine, November 2017."
Heat a barbecue grill or chargrill on medium-high.
Combine the asparagus and half the oil in a bowl and season and then cook asparagus, turning for 2 to 3 minutes or until lightly charred and just tender.
Meanwhile preheat grill on high and cut each bread half crossways into 2 pieces and grill cut side up, until lightly toasted.
Divide the toast among serving plates and spread evenly with half the dip and then top with the asparagus and sprinkle with the dukkah and lemon rind.
Top with a dollop of the remaining dip and drizzle with remaining oil.
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