Asparagus Ribbon Salad
Ingredients :
- 2 tablespoons fresh lemon juice
- 1 bunch fresh asparagus, tough ends snapped off
- 1 clove garlic, minced
- ¼ cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
Directions :
With a vegetable peeler, start from the top of the asparagus spear and gently peel downward. Soon you’ll have a pile of thin asparagus ribbons. When you get to the point where you have only a small bit of the asparagus, chop it into matchstick pieces. There is no wrong way to do this; you just want the asparagus to be thin because it’s to be eaten raw. Make a vinaigrette by whisking together the lemon juice, olive oil, and garlic. Drizzle over the asparagus and season with salt and pepper to taste. Let this sit for 30 minutes if you can.
Variations :
To make this more of a meal than a side, place a mound of marinated asparagus on top of greens and sprinkle with walnuts, almonds, or sunflower seeds for crunch and protein.
- 2 tablespoons fresh lemon juice
- 1 bunch fresh asparagus, tough ends snapped off
- 1 clove garlic, minced
- ¼ cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
Directions :
With a vegetable peeler, start from the top of the asparagus spear and gently peel downward. Soon you’ll have a pile of thin asparagus ribbons. When you get to the point where you have only a small bit of the asparagus, chop it into matchstick pieces. There is no wrong way to do this; you just want the asparagus to be thin because it’s to be eaten raw. Make a vinaigrette by whisking together the lemon juice, olive oil, and garlic. Drizzle over the asparagus and season with salt and pepper to taste. Let this sit for 30 minutes if you can.
Variations :
To make this more of a meal than a side, place a mound of marinated asparagus on top of greens and sprinkle with walnuts, almonds, or sunflower seeds for crunch and protein.
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