Aleppo Chicken Kebabs, Purple Asparagus and Fiddlehead Ferns with Preserved Lemon, Fried Jambon & Olives

This is basically a repeat – except I used Purple Asparagus and Fiddlehead Ferns since they were in season. As you can see, they turned green during cooking… You can find both recipes here.

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For the beer to serve with dinner, I decided to go with my last bottle of Trillium by The Commons Brewery.

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