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Sautéed Shaved Asparagus
- Serves
4
- Difficulty
Easy
By Melia Marden
Published 2013
The increased surface area in these ribbons of asparagus creates a fuller mouthful of flavor with each bite. You will need a mandoline in order to get the translucent, pliable strips of asparagus. It can be a bit tricky, but it’s worth the extra time and effort—and once you’re done slicing, the actual cooking couldn’t be simpler.
Ingredients
1½ bunches 1½ pounds 680 grams 1
Method
- Use the thickest asparagus you can find so that it will be easier to slice. Snap the woody ends off the asparagus stalks where they break naturally.
- Using a mandoline, cut the stalks lengthwise into long strips about ⅙ inch (2 millimeters) thick: Hold the stalk against the mandoline with the palm of your hand or the holder that comes with many brands to protect
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