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Asparagus Ribbon Salad

Asparagus Ribbon Salad

Prep Time 5 minutes Cook Time 12 to 15 minutes

Today's star ingredient: the Asparagus, part of the Asparagaceae family of vegetables. Bet you didn't know that.

by Helen Cavallo

What you'll need

  • Two bunches of asparagus
  • 1 teaspoon of olive oil
  • ¼ teaspoon or a pinch Kosher Salt
  • 1 lemon
  • Tools: Veggie peeler

How to make it

  1. Begin by chopping off the bottoms of the asparagus and discard. That part  tends to be too fibrous and chewy to be worth your time.
  2. Chop off the pointy tops and place those on a roasting pan. Sprinkle some olive oil and salt over the pieces to add flavor.
  3. Grab your vegetable peeler and the remaining asparagus. Beginning at one end, peel back ribbons of asparagus.
  4. Allow your vegetable peeler to run alongside the length of the body, until ribbons start to form. Repeat this for all the asparagus.
  5. Place these in a bowl and drizzle the olive oil to coat the asparagus. Squeeze the juice of a ¼ of a lemon over them. How easy was that?