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Asparagus with balsamic vinegar and shaved Parmesan

Asparagus with balsamic vinegar and shaved Parmesan

PT25M

1
Have ready a pot of well-salted boiling water and warm four serving plates. Trim the asparagus and peel if desired
  • 32 asparagus spears
  • 2 shallots
2
To make the dressing, finely chop the shallots and put them in a bowl with the vinegar. Add the olive oil in a fine stream, then season with salt and pepper
  • 2 shallots
  • 4 tbsp of balsamic vinegar
  • 150ml of virgin olive oil
  • salt
  • pepper
3
Boil the asparagus for 2—3 minutes, then use a pair of tongs to remove the spears to a tray so you can arrange them in a line
4
Place the asparagus on the serving plates and spoon over some of the dressing. Use a potato peeler to cut several thin strips of Parmesan and throw them over each plate. Serve at once
  • 200g of Parmesan

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Asparagus

Dressing

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