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Asparagus with shaved parmesan, aioli and lemon


  • 4 bunches asparagus, woody ends trimmed
  • 250ml (1 cup) Neil Perry Fresh aioli mayonnaise
  • 100g shaved parmesan
  • 1 lemon, cut into 8 wedges


  • Step 1 - Bring a large saucepan of water to the boil over medium heat. Reduce heat to low and bring to a gentle simmer. Add half the asparagus and cook for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Repeat with the remaining asparagus.
  • Step 2 - Arrange the asparagus on a serving platter. Drizzle over half the aioli. Top with the parmesan. Season with salt and pepper.
  • Step 3 - Serve immediately with the lemon wedges and remaining aioli.

Recipe Ingredient

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