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4 tablespoon fresh lemon juice

1 small shallot, finely chopped

1 tablespoon finely chopped parsley

1 teaspoon finely chopped oregano

1/4 cup olive oil

Salt and freshly ground pepper to taste

20 large asparagus stalks, peeled

Olive oil

1/4 pound fresh mozzarella, cut into four 1/2-inch thick slices