Asparagus is really yummy when eaten raw but you can have these ribbons either raw or blanched. Use delicate asparagus ribbons to make salads, use as a garnish or even instead of spaghetti. Cucumber and carrot definitely aren’t the only options for ribbons!!
FOUR SIMPLE STEPS TO DELICIOUS!
- Trim the asparagus of any hard ends.
- Lay the spears out on a chopping board and using a peeler, peel down the length to create ribbons.
- Turn over and peel the other side, this should leave you with the middle and the pretty purple tip, slice this down the centre.
- You can either use the ribbons raw or blanch for 1-2 minutes until soften and green.
View a royally beautiful asparagus ribbons recipe here.
