Ribbony Asparagus Salad with Lemon and Parmesan

By cindyandmojo

Ingredients

• 1/4 cup pine nuts (or sliced almonds, toasted* and cooled)
• 1 lb asparagus (rinsed)
• 1 lemon (halved)
• olive oil
• coarse salt
• ground black pepper (Freshly)
• 2 ozs parmesan cheese

Preparation

Step 1

Wheat

Blending

Boiling

Stir Frying

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