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What You Need:
2 Tbsp. Wellsley Farms Olive Oil, divided
2 medium Shallots, peeled, minced, divided
2 Garlic cloves, minced, divided
1 pkg. Asparagus, tough ends trimmed
2 Tropicana Lemons, halved
½ tsp. each Morton Table Salt and McCormick Ground Black Pepper
2 oz. Bertozzi Parmigiano Reggiano Wedge Cheese, grated (about ½ cup)
- Working in batches, heat 1 Tbsp. of olive oil with half of the minced shallots and garlic in a large sauté pan on medium heat until aromatic, about 1 min.
- Add half of asparagus to pan. Cook, turning, until tender and slightly browned, about 5 min. Transfer to a platter; repeat with remaining oil, aromatics and asparagus.
- Squeeze lemons over asparagus. Season to taste with salt and pepper; sprinkle with cheese. Serve warm or cool.
Per Serving: 290 cal. • 22g fat • 13g protein