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Ribboned asparagus salad with lemon from Smitten Kitchen by Deb Perelman

  • asparagus
  • lemons
  • Parmesan cheese
  • pine nuts

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)

Notes about this Recipe

  • Eat Your Books

    Can substitute sliced almonds for pine nuts.

  • wester on August 11, 2011

    I quite liked this, but I thought the asparagus flavor wasn't that distinctive. Maybe I put too much lemon in? It didn't look as lovely as on the website either, it was quite flat. I also found it difficult to keep on slicing once the asparagus had become quite thin. I did like the flavor combination with almonds, but I don't think this one will make me stop cooking my asparagus.

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