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ribboned asparagus salad with lemon
- 1/4 cup pine nuts or sliced almonds, toasted* and cooled
- 1 pound asparagus, rinsed
- 1 lemon, halved
- Olive oil
- Coarse salt
- Freshly ground black pepper
- 1 to 2 ounces Parmesan cheese
Directions:View on Smitten Kitchen
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