At the market, we're drawn to pencil-slim asparagus for roasting and sauteeing, but don't overlook their thicker cousins: shaved into paper-thin ribbons, they're great marinated in a vinaigrette for a raw salad, or tossed with a long pasta, like fettuccine. The key to these perfectly thin, perfectly even slices isn't a fancy mandoline—it's an everyday tool you already have in your kitchen drawer.
What You'll Need
• A vegetable peeler
• Thick asparagus
How it Works
Using a sharp knife, cut the woody ends off the asparagus, just about where the green starts to fade. Holding each spear by its cut end, use a vegetable peeler to shave strips off the asparagus, slicing away from your body. If the asparagus tips fall off, don't worry about it.
MORE TO READ
Watermelon Gin Punch with Himalayan Salt
Elegant black tea and botanical flavors round out this pretty party punch.
Tomato Salad with Scallions and Warm Brown Butter Vinaigrette
A toasty dressing and a fragrant South Asian spice blend elevate this simple late-season side dish.