This asparagus ribbon salad is all about contrasts. You have got 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 pieces collectively, and a drizzle of sizzling honey softens the lemony edge. It’s a little bit of a springtime weirdo, however in a very great way.
In case you’ve by no means shaved asparagus into ribbons, I encourage you to provide it a strive. The ensuing tangles of asparagus are delicate, tender, and fantastic. They take in dressing properly, and welcome all types of crunchy, distinction substances you may need round – nuts, seeds, fried shallots, and many others. That’s (mainly) how we ended up with right this moment’s recipe.
How To Make Asparagus Ribbons
Shaving uncooked asparagus into delicate ribbons is my favourite method to get pleasure from raw asparagus. The ribbons are delicate, turning into immediately tender when tossed with a easy lemon oil. The important thing right here is utilizing a Y-shaped vegetable peeler. Past that, a couple of suggestions:
- 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 just under the tip of the asparagus. Rotate if wanted to get as many ribbons as attainable per spear. I often have a bit left, the half that’s too arduous to get to with the peeler. Slice that piece (and the tip) into skinny strips. Pictured beneath.
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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