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- 1/4 lb. medium asparagus (cleaned and trimmed)
- Olive oil (pommace 1 ounce)
- Seasoned salt to taste (complex but not too spicy)
- Truffle oil (4 drops)
- Parmigiano-Reggiano cheese (7 large thin, flakes)
- Fleur de Sel
Directions:View on PBS Food
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