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Who is tired of the same old pizza topping? It seems like no more innovation is done with them, so here is one. Since it’s spring… let’s do something with a seasonal vegetable; the asparagus.  Who doesn’t love asparagus? They are to me the pinnacle of veggies. Mother nature engineered those delicate long tasty shoots to perfection. Strangely, white asparagus, which is asparagus pick up before they reach out from the soil (no photosynthesis), motto is, “the thicker, the better” while for the green asparagus, it’s the opposite; “the thinner, the better”.  This spring veggie comes from so far back, it was pictured as an offering back in to 3000 BC by the Egyptians. Germans like their asparagus white, the French grow purple ones and for the rest of the world it’s the usual green shoots. Asparagus is a well known diuretic and is one of those studied mysterious vegetable for its … peculiar aroma when passing…

This is a modified recipe to make a healthier, or lower fat, focaccia dough. It’s a hybrid between naan bread and focaccia, to be more exact. Traditional focaccia uses an oil-based dough, but this one contains very little oil, the secret here: yogurt. Naan bread is such a moist, light and fluffy dough. Personally, I like to make my focaccias with yogurt to keep the dough moist to the max. Naan bread is sometimes made with milk too, but I prefer the yogurt mixture. You’ll see that the dough is irritatingly sticky… which is normal. Another thing is: since the dough is so sticky, you won’t need to knead it too much. Since you won’t be kneading it much, just be careful not to have it stick to the bowl after the resting time. Oil the bowl first, and add a good coat of flour to the dough ball to keep it from being too sticky. Here is…

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