Ingredients
- 2 bunches asparagus (about 1 pound each), stems trimmed
- 4 ounces Parmesan, shaved with a peeler
- 2 handfuls fresh flat-leaf parsley, hand-torn
- 1 handful fresh mint, hand-torn
- 1 handful fresh dill, hand-torn
- Extra-virgin olive oil
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper
Description
Bakespace
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