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Asparagus Salad with Herbs & Parmesan Cheese


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  • 4 lbs asparagus, cut diagonally into 3" lengths
  • 1/2 C EVO
  • 3 T lemon juice
  • Coarse salt & ground pepper
  • 1/2 C coarsely chopped chervil
  • 1/2 C coarsely chopped mint
  • 1/2 C coarsely chopped parsley
  • 2 oz shaved Parmesan cheese
  • Truffle oil (optional)



Step 1

Cook asparagus in boiling salted water until just tender or microwave 2-3 min. Drain & chill in ice water.
Drain, pat dry & place in large mixing bowl.

In small bowl, whisk olive oil & lemon juice together, then season with salt & pepper.
Stir in herbs. Pour dressing over asparagus & toss lightly.

When ready to serve, top salad with shaved Parmesan and a few drops of optional truffle oil.

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