1. Bring a frypan of water to the boil and blanch asparagus for 2-3 minutes or until almost cooked, then drain.
2. Place a dry frypan over a medium heat, add a little oil and cook spinach for 30 seconds until wilted.3. Arrange all ingredients on plates in neat piles, then dress with olive oil, squeezed lemon juice, and season with sea salt and ground black pepper.
Serve with crusty bread.
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