Crisp, fire-kissed wild asparagus is paired with a bright, citrusy gremolata made from lemon balm, a herb known to ease stress and aid digestion, for a dish that feels as vibrant as summer itself.
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A little something extra
For an extra layer of flavour and a punch of protein, finish the dish with a sprinkle of crumbled feta.
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This recipe was originally published in the July 2025 issue of alive magazine.
