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Spanish Asparagus Salad

Serves 4

16 spears fresh green asparagus, trimmed
Ortiz white tuna  - small amount for each plate
2 Tbsp El Navarrico pimiento slices
2 Tbsp Colonna lemon infused EVO
1 Tbsp Forum chardonnay vinegar
Sea salt and freshly ground black pepper

Blanch the asparagus in salted boiling water for a few minutes. Plunge into iced water to stop the cooking and keep the colour green.
Arrange the asparagus, tuna and piquillo pimientos on a serving platter and dress with the vinegar and oil. Season.

Serve warm or at room temperature.


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