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Monday, November 14, 2011

Asparagus with lemony dressing

For a lower-fat version, omit the mayonnaise.


For the lemony dressing
6 tbsp olive oil
2–3 tbsp freshly squeezed lemon juice
pinch of granulated sugar
1 tsp mayonnaise
sea salt and freshly ground black pepper
1 bunch of fresh asparagus, about
12oz (350g), tough ends trimmed
handful of wild arugula leaves


1. First, make the dressing. Put the olive oil and lemon juice in a small bowl, and whisk until blended. Add the sugar and mayonnaise, and whisk well. Season with salt and pepper.
2. Cook the asparagus in boiling salted water for 2–3 minutes, or until tender.
3. To serve, place the asparagus on the arugula leaves, and dress liberally with the dressing. Serve
as soon as possible.

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