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Serves: 4
Preparation time: 15 minutes

A fresh and zesty great recipe for the warmer weather. You could substitute red wine vinegar for the lemon juice, and also add in other spring vegetables like sliced radishes, snap peas.


  • 1 bunch large asparagus, (not the small pencil thick)
    1⁄4 cup toasted nuts of your choice (pine nuts, walnuts, or almonds)
    lemon juice to taste
    zest of one lemon
    a splash of olive oil
    a handful salad mix or arugula
    Parmesan or crumbled feta
    Sea salt and pepper


  • Shave the asparagus into thin ribbons with a vegetable peeler or a slicer starting at the root end, shaving downwards towards the tip.
    Mix the shaved asparagus together with the salad mix or arugula and toss with the lemon juice, zest, olive oil, salt and pepper. Top with the toasted nuts and cheese.
    Serve immediately.

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