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2
Easy
We serve this dish as a starter in the Field Kitchen. It is simplicity itself and makes a perfect lunch with a few slices of chewy, crusty bread and butter. We use a goat–s Cheddar as it lends itself well to grating, crumbling or shaving, but a younger, fresher goat–s cheese will still hit the mark.
Toss the asparagus in a baking dish in just enough oil to coat. Season with salt and pepper and
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