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Nick Loweth's Asparagus and Balsamic Vinegar



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    Pre-heat the oven to 300°F. Put the asparagus in an oven-proof dish and drizzle with olive oil. Cook for 10-15 minutes. Remove from oven and top with shavings of parmesan and a generous sprinkling of balsamic vinegar. Add salt to taste. Serve with Parma ham as a starter, or with salmon as a main course.

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Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Nick Loweth's Asparagus and Balsamic Vinegar.


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