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35p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the lemon juice in a bowl and whisk in the olive oil, along with a good pinch of salt and some black pepper.
Holding each asparagus stalk by the woody end, shave the tender part lengthways into thin strips with a vegetable peeler, rotating the spear as you go. Thinly slice the leftover core with a knife and discard the woody end.
Put the asparagus in a bowl with most of the mint leaves and 2 handfuls of the pecorino shavings. Add 1-2 splashes of the dressing and all of the pea shoots, then toss together gently so everything is well coated.
Quickly divide between plates or bowls, adding a few extra shavings of pecorino to each, along with the remaining mint leaves and a little more dressing, if liked. Grind a little more black pepper over the top before serving.
Typical values per serving when made using specific products in recipe
Energy | 840kJ/ 203kcals |
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Fat | 17.1g |
Saturated Fat | 5g |
Carbohydrates | 2.2g |
Sugars | 2g |
Fibre | 2g |
Protein | 9g |
Salt | 0.5g |
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