This asparagus ribbon salad is all about contrasts. You’ve gotten silky ribbons of asparagus piled with crispy chickpeas, toasted almonds and coconut, and snappy bites of apple. A vibrant lemon olive oil dressing pulls all the things collectively, and a drizzle of scorching honey softens the lemony edge. It’s a little bit of a springtime weirdo, however in a extremely great way.
For those who’ve by no means shaved asparagus into ribbons, I encourage you to present it a strive. The ensuing tangles of asparagus are delicate, tender, and great. They take in dressing properly, and welcome all kinds of crunchy, distinction components you may need round – nuts, seeds, fried shallots, and many others. That’s (principally) how we ended up with immediately’s recipe.
How To Make Asparagus Ribbons
Shaving uncooked asparagus into delicate ribbons is my favourite solution to take pleasure in raw asparagus. The ribbons are delicate, changing into immediately tender when tossed with a easy lemon oil. The important thing right here is utilizing a Y-shaped vegetable peeler. Past that, just a few ideas:
- Purchase medium-thick asparagus, skinny asparagus is difficult to peel into ribbons.
- Wash asparagus and snap off the thick woody ends.
- Begin peeling your ribbons slightly below the tip of the asparagus. Rotate if wanted to get as many ribbons as potential per spear. I often have a bit left, the half that’s too exhausting to get to with the peeler. Slice that piece (and the tip) into skinny strips. Pictured under.
Place the crunchy toppings in your salad on the final minute so they preserve their crispness. Take pleasure in! -h
Extra Asparagus Recipes
- Easy Asparagus Soup
- Avocado Asparagus Tartine
- Asparagus Panzanella
- Asparagus Stir-Fry
- All asparagus recipes
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