The Coolest Way to Eat Asparagus

Yahoo Food

By Anna Stockwell

Asparagus ribbons aren’t just pretty—they’re tender, grassy, and delicious.

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Take a vegetable peeler to a raw asparagus stalk and soon you’ll have delicate, silky ribbons. Are they lovely to look at? Absolutely. But the real reason to make them is because ribbons are, hands down, the best way to enjoy fresh springtime asparagus in the raw. Whereas raw asparagus is chewy and fibrous when eaten in spear form, ribbons are tender and deliver a pure, grassy, green flavor. And since asparagus season has just begun, there’s no time like the present to learn how to ribbon like a pro.

A steady hand and a Y peeler are all you need. First, trim off the woody ends of each spear by snapping or chopping. Then, holding the spear by the cut end with one hand, use a Y peeler to slice away from your hand with steady, even pressure. (Y peelers are better for this job than other vegetable peelers, because they allow you to shave the asparagus without hitting your hand on the countertop.) Continue shaving the asparagus until the whole stalk has been ribboned. If you find that the stalk is slipping or rotating while you shave it, shave one side, making a flat surface, and rest the asparagus on the countertop flat side-down. Don’t worry if some of the tips fall off as you work—simply add them to the ribbon mix. A minute or two later you’ll have a pile of asparagus ribbons. And now that you have them, it’s time to put them to work.

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MAKE SALAD

Asparagus ribbons lend themselves nicely to any salad: Simply tossed in vinaigrette they’re great on their own, and even better with a little shaved Parmesan. Or, you can mix them with avocado and mint for a simple and refreshing salad, or add to your favorite grain salad.

TOP TOASTS

The tender, malleable shape of asparagus ribbons makes an excellent toast topper. Try mashing avocado, ricotta or peas onto toast, then topping with a swirl of ribbons for an elegant, easy appetizer or lunch.

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ADD TO EGGS

Mix ribbons into scrambled eggs or an omelet for breakfast, brunch, or dinner. If you’re craving cheese, a little fresh goat cheese or grated Fontina is a nice companion.

MAKE PASTA

Asparagus ribbons mirror the shape and size of fettuccine pretty closely, making a natural pairing. Try twirling them with cooked fettuccine, cooked bacon, and shaved pecorino for a satisfying springtime dinner.

RECIPE: QUINOA AND ASPARAGUS SALAD WITH MIMOSA VINAIGRETTE

INGREDIENTS

  • 2 large eggs

  • 1 1/4 cups (8 ounces) quinoa

  • 2 1/2 cups water

  • Kosher or fine salt

  • 5 scallions, trimmed

  • 1 pound asparagus, tough ends trimmed

  • 4 tablespoons fresh lemon juice, or to taste

  • 2 teaspoons mild honey

  • 6 tablespoons extra-virgin olive oil

  • 1 cup flat-leaf parsley leaves

  • 1/2 cup fresh mint leaves

  • 1/2 cup fresh cilantro leaves

  • Freshly ground black pepper

  • Special equipment: A sharp vegetable peeler

PREPARATION

Put eggs in a small saucepan and cover with cold water. Bring to a boil, then cover pan, and remove from heat. Let eggs stand, covered, 15 minutes, then drain, and transfer to a bowl of ice water to cool completely. Remove shells and finely grate eggs with a Microplane or the fine holes of box grater into a small bowl. Set aside.

Rinse quinoa well in a large fine-mesh sieve under cold running water. Set sieve over a bowl and let quinoa drain well for at least 5 minutes. Bring 2 1/2 cups water to a boil with 1/2 teaspoon salt (kosher or fine) in a 3-quart saucepan. Add quinoa and simmer, covered, until water is absorbed and quinoa is tender, 16 to 20 minutes. Remove pan from heat and let quinoa stand, covered, 5 minutes. Spoon quinoa onto a large rimmed baking sheet, spreading it in a single layer, and let it cool to room temperature.

Cut scallions into 2-inch pieces. Halve each piece lengthwise, then slice lengthwise into thin strips (julienne). Transfer to a large bowl.

Using vegetable peeler, peel lengthwise strips from asparagus, beginning at bottom end, and add to scallion. Once you can’t peel any more slices from a stalk, break off the thick end (reserving it for another use, such as soup) and add the remaining thin strip to bowl with scallions.

Whisk together lemon juice with honey and 3/4 teaspoon kosher (1/2 teaspoon fine) salt until smooth. Add oil in a steady stream, whisking until combined. Taste and adjust seasoning, if desired, then whisk in grated eggs.

Transfer quinoa to another large bowl and toss with herbs and 1/2 cup vinaigrette, or to taste. Toss asparagus with 3 tablespoons vinaigrette and salt and pepper to taste.

Spoon quinoa onto salad plates, and top with a tangle of asparagus and scallion. Serve remaining vinaigrette on the side, or save, chilled, for another salad.

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PHOTO BY CHELSEA KYLE, FOOD STYLING BY ANNA STOCKWELL