Summary

Ingredients

• 1 kg asparagus, green
• 6 tablespoon pumpkin seed oil
• 1 tablespoon balsamic vinegar
• in Parmesan, one piece
• salt and pepper

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Instructions

1. Peel the asparagus if necessary. Cook in salted water for 3 - 5 minutes until al dente, drain and divide on 4 plates. Beat together the oil and balsamic vinegar, salt and pepper, pour over the asparagus. Grate the parmesan in large shavings.