Cook the asparagus in a large, deep frying pan filled with salted boiling water for 10-30 seconds, or until bright green and tender-crisp. Drain and plunge asparagus into the iced water to stop the cooking process. Drain.
Use a vegetable peeler to peel 8 asparagus spears lengthways into ribbons. Halve the remaining asparagus spears lengthways, then cut diagonal
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