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Baked Asparagus with Almonds   Veg HT HD 45mins

Serves 4       Hot Vegetarian Vegetables  Nuts   Starter Hors d’oeuvre Appetizer

Ingredients      
2 Large Tomatoes, finely diced
20 Young Asparagus Spears
2 tbsp Mayonnaise
2 tbsp Olive Oil
2 teasp Wine Vinegar
Salt and Pepper
4 tbsp grated Parmesan Cheese
2 tbsp Flaked Almonds

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4 and place the asparagus and tomato in a shallow ovenproof dish.

2. In a small bowl, whisk together the mayonnaise, olive oil, vinegar, salt and pepper.

3. Toss the dressing with asparagus and tomato, sprinkle the Parmesan and almonds over the top.

4. Lay a piece of aluminium foil over the top of the asparagus mixture and bake for 25-30 minutes, removing the foil for the last 10 minutes. Serve immediately.
 

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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

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