If you enjoy asparagus but your roommates do not, this post is for you. Even if you're not a fan of asparagus, like I used to be, try ribboning it!
The thin, raw ribbons mixed with olive oil, lemon juice, salt, and pepper are so fresh and tasty that you'll fully escape the fibrous, stringy texture that asparagus can often provide.
You may use them in salads or on pizza... Last weekend, we ate them on fancy toast because these were the ingredients I had on hand.
To make the ribbons, you'll need plump asparagus (thin spears won't work as well) and a sharp vegetable peeler. Peel and thinly slice the spears, then season with olive oil, lemon juice, salt, and pepper.
It's astonishing how different a vegetable's flavor can be depending on how it's chopped.
I made these toasts with my go-to pea and mint pesto. The peas make for a thick, veggie-packed pesto, but you won't notice them (a fantastic method to hide extra veggies). I used frozen peas because they are so convenient to have on hand.
Assemble your toasts using the ingredients shown above or any variant of your choice. If desired, top with soft cooked eggs, although this is entirely optional!
For more spring asparagus recipes, try a frittata, a breakfast casserole, or this grilled asparagus salad.