INGREDIENTS

INSTRUCTIONS

Lower the asparagus spears into a large saucepan af boiling salted
water and leave for 1 minute. Remove and plunge them into cold water
to refresh them. Drain and place in a bowl.
Pour in the lemon oil and marinate the asparagus spears for a minimum
of half an hour and a maximum of 24 hours.
Place the leaves in a bowl. Remove the asparagus apears from the
marinade and trim, if necessary, adding the trimmings to the salad
leaves.
Heat a griddle pan over a high heat until it is very hot, then cook
the asparagus spears on it for 1 minute, turning once halfway through
cooking. Season with salt.
If you are having it add the parmesan to the bowl with the salad
leaves and toss together. Divide equally between 4 serving plates and
drizzle with th e remaining lemon oil. Serve the hot asparagus with
olive tapanade and freshly milled black pepper.
Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat);
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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