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© Meredith Corporation. All rights reserved. Used with permission.
Combine oil, egg yolk, lemon juice, garlic, anchovy to taste, salt and ground pepper in
a food processor (preferably a mini food processor). Process until creamy. Add cheese and pulse to combine.
Toss asparagus and kale in a large bowl. Add the dressing and toss to coat. Season with a generous grinding of pepper.