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- 2 bunches beets (I used gold and red)
- 2 large fennel bulbs
- 1 bunch FAT asparagus
- 4 oz. Asiago cheese
- 1 cup toasted walnuts, broken into pieces
- 1/2 a lemon
- Theros Olive Oil
- Salt and Pepper
Directions:View on A Spicy Perspective
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