Posted by: tuulenhaiven | May 11, 2011

Ribbony Asparagus Salad

Ribboned Asparagus Salad - Instagram
Another winner from Smitten Kitchen. I’ve been obsessively thinking about making this since I saw the recipe last week – I loved the look of the ribbons of asparagus, even though I have not been known to eat much of that particular veggie. Turns out, I like it much better raw. In this salad it is crunchy and crisp and you can wind it around your fork – exciting food! I used dry roasted almonds instead of toasted pine nuts, but otherwise followed Deb’s inspiration faithfully. I made this tonight after work, and it was quick and easy and so satisfying. Making those ribbons of asparagus was almost more fun than eating them! As Deb said, this salad is a lovely celebration of the veggie and the spring season.


Responses

  1. Yum! I LOVE asparagus but hadn’t ever considered eating it raw… When it gets hot outside (and in Nashville, we’re finally hitting the 90s) I crave light foods and tons of veg. Will have to try my own version of this!

    • I had never considered eating it raw either, but now I’m not sure I’ll ever cook it again! Well perhaps, but I’ll certainly be quick to make this salad again. 90s???? I want to say “Lucky you” but I’m such a Mainer by now that more than a week or two of such weather totally saps my ability to do anything other than lie on the beach – which would be nice right now. It’s climbing out of the 40s this morning here. 🙂

  2. Since I have grown it the last 2 years I only eat it raw from our garden. Yum!

  3. Your photo is so pretty. I will have to try the recipe. Thanks.

    • I thought you might be a raw asparagus eater! I was going to send you this recipe but I figured you would see it here. Let me know if you try it. 🙂


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