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
- 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.
- Chop off the pointy tops and place those on a roasting pan. Sprinkle some olive oil and salt over the pieces to add flavor.
- Grab your vegetable peeler and the remaining asparagus. Beginning at one end, peel back ribbons of asparagus.
- Allow your vegetable peeler to run alongside the length of the body, until ribbons start to form. Repeat this for all the asparagus.
- 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?
