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1 large Texas Rio Star grapefruit
1 1/4 lbs asparagus spears – washed and stem snapped
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt or to taste
2 tablespoons pine nuts
4 teaspoons lemon infused oil as garnish
A bit of lemon zest for garnish
freshly ground black pepper to taste
1 large jellyroll pan
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1st Keep
 laerkin
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