YIELD: 4 SERVINGS For the dressing:¼ cup ginger, peeled and sliced¼ cup lemon grass, sliced¼ cup lime juice2 Tbsps. fish sauce3 Tbsps. sweet chili sauce For the filling:2 Tbsps. sesame oil1 lb. ground lambSalt and pepper, to taste1 lb. fresh asparagus, trimmed and cut on diagonal into 1" pieces1 small red bell pepper, diced12 iceberg or butter lettuce leaves 1. For dressing: puree first 4 ingredients in blender. Let stand 15 minutes to 1 hour. Strain mixture into a small bowl. Squeeze ...

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