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Delicate asparagus and freshly grated Parmesan cheese flavor this creamy risotto. The stalks are cooked, pureed and added to the rice for a velvety texture. Slices of poached salmon are garnished with tender vegetables such as beets, spring onions and fresh fava beans, then drizzled with a lemony dressing. This luncheon merits a dessert of vanilla ice cream and lemon sorbet blended with vodka and sparkling wine for a very grown-up lemon shake.