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   Ingredients :
8 oz (225 g) medium size asparagus, trimmed
5 oz (150 g) mushrooms, trimmed, halved and thinly sliced
2 radishes, rinsed, halved and sliced thinly
1 teaspoon Dijon mustard
cup extra virgin olive oil
Black pepper
bunch watercress
3 3 oz (80 100 g) parmesan cheese shavings


Cut raw asparagus diagonally in thin slices and place them in a salad bowl. Add sliced mushrooms and radishes and combine.
Whisk lemon with mustard and salt. Gradually whisk in oil in a stream. Toss salad with vinaigrette and season with pepper.
Place watercress in plates and arrange asparagus salad on top.
Garnish with Parmesan shavings.
        2 servings
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