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Lemony Asparagus With Pine Nuts and Parmesan
- 2 tablespoons pine nuts
- 2 tablespoons olive oil
- 2 pounds asparagus (2 bunches), trimmed and cut into 2-inch pieces
- 1 teaspoon kosher salt and black pepper
- 1 ounce thinly sliced lemon zest
Directions:View on Real Simple
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