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Title: Summer Asparagus Medley with Peaches, Pistachios and Scallions


2 lbs fresh asparagus
1 c pistachios, shelled
9 Palisade peaches
Sscallions, 2 bunches
olive oil
1 /4 t cinnamon
1/8 t cayenne
salt & pepper to taste


1. Trim Asparagus and blanch in boiling water, chill immediately in ice water bath.
2. Cut into 1 inch pieces.
3. Peel peaches and cut into bite-size pieces.
4. Clean and wash scallions, cut into bite size pieces.
5. In a large bowl, toss cut peaches with cinnamon and cayenne.
6. Add Asparagus, Pistachios and Scallions and toss with olive oil to moisten.
7. Add salt and pepper to taste.
8. Serve immediately.

Provided by Lee Mathis Chef/Owner Decadence Gourmet Cheesecakes and the Palisade Chamber of Commerce, Colorado.

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