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Servings:
4
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Ingredients

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Directions

Instructions Checklist
  • In bowl, stir ricotta and zest; season. Using peeler, shave asparagus into long, thin strips. In another bowl, toss asparagus with tarragon, lemon juice and 1 tsp. oil; season. Divide asparagus and ricotta among plates. Drizzle with remaining oil; sprinkle with pistachios.

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