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Cakes and Desserts
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Asparagus & Parmesan Salad

Servings: 4


  • 5-6 asparagus spears per person
  • 3 tbs extra virgin olive oil
  • Juice of ½ a lemon
  • Salt and pepper
  • Parmesan shavings
  • Mixed leaves or rocket and watercress


  1. Trim and wash asparagus and cook in a large pan of boiling water with a pinch of salt for approximately 6-8 minutes. Drain carefully.
  2. Season with salt and pepper and dress with oil and lemon juice.
  3. Arrange in a dish on top of the lightly dressed leaves and scatter the parmesan on top.
  4. Serve immediately.



Thanks so so much Mary Anne for today!! I had such an awesome time and your knowledge just reignited a passion for cooking again deep within me!!

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