Have you ever tried peeling asparagus into strips? Lightly crisp fresh and delicious they are just what you need to top these delicious spring toasts.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Stay For a Bite | 2018-05-24 20:12:11 |  129 Views |
Pasta with green pea pesto and asparagus
If you love asparagus but the people you live with don’t this post is for you. Even if you’re as blasé about asparagus as I used to be give it a try by making ribbons! The thin raw ribbons mixed with olive oil lemon juice salt and pepper are so fresh and delicious that you completely avoid the unpleasant stringy tangled experience that asparagus can sometimes cause. You can throw them in salads put them on pizza… last weekend we had them on fancy toast because those were the ingredients I happened to have on hand.
To make the ribbons you will need some thick asparagus (thin stalks don’t work as well for this) and a sharp vegetable peeler. Peel the stalks into thin strips and season with olive oil lemon juice salt and pepper. It’s amazing how the way you cut a vegetable can completely change its flavor.
I made these toasts with my go-to pea and mint pesto. The peas make for a thick pesto that is full of veggies although you can barely taste them (a great way to hide more veggies). I used frozen peas because they are so easy to keep on hand.
