Rating5/5 (from 2 ratings)5
½ pound asparagus
dash sea salt
Trim the bottoms off of the asparagus and discard.
Chop off tips and reserve.
Using a hand peeler or, even better, a cheese slicer if you have one, thinly slice the length of the stalks into long flat ribbons.
Place ribbons in a bowl with just enough salted water to cover. It should be ocean salty for best flavor. Marinate for at least 2 hours
Drain and top with your favorite sauce as a main dish or toss with oil, herbs and garlic for a side dish. Don’t forget to toss in those reserved tips or save them for another recipe!
Note: Please experiment! I’ve added zucchini and squash ribbons for a colorful hearty dish. Also try marinating the asparagus ribbons in your favorite vinegar instead of water for a burst of flavor.
Jbirdblue's ThoughtsBy jbirdblue
I use this as the base for my favorite sauces and flavored oils. It is also great by itself to highlight fresh herbs.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note