Ribbony Asparagus Salad with Lemon and Parmesan

By cindyandmojo

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Ribbony Asparagus Salad with Lemon and Parmesan

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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

Details

Servings 4
Adapted from yummly.com

Preparation

Step 1

Wheat

Blending

Boiling

Stir Frying

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