ASPARAGUS RIBBONS RECIPES
ASPARAGUS RIBBONS | RACHAEL RAY IN SEASON
Provided by Rachael Ray Every Day
Number Of Ingredients 7
Steps:
- Using a vegetable peeler, shave asparagus spears into thin ribbons. Toss with chopped mint, lemon zest, lemon juice, EVOO and salt. Top with ricotta and more lemon zest.
ASPARAGUS RIBBONS WITH LEMON AND GOAT CHEESE RECIPE ...
Creamy goat cheese crowns a refreshingly bracing salad. Because the asparagus is shaved, it does not have to be cooked. Thick asparagus spears work best when it comes to making ribbons like these.
Provided by Jaime Harder
Yield 8 servings (serving size: 1/2 cup)
Number Of Ingredients 10
Steps:
- Hold each asparagus spear by the tip end. Shave asparagus into ribbons with a vegetable peeler to measure 3 cups. Reserve asparagus tips for another use. Combine asparagus and tomatoes in a medium bowl.
- Combine chives and next 6 ingredients (through 1/4 teaspoon salt), stirring with a whisk. Drizzle over the asparagus mixture, tossing gently to coat. Top with goat cheese.
Nutrition Facts : Calories 47 calories, CarbohydrateContent 3.7 g, CholesterolContent 3 mg, FatContent 2.8 g, FiberContent 1.4 g, ProteinContent 2.7 g, SaturatedFatContent 1.2 g, SodiumContent 105 mg
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- Drain asparagus ribbons and pat dry (or spin in a salad spinner). On a platter arrange lettuce, asparagus ribbons and tips, cucumber slices, and radish slices. Drizzle with dressing. Serve immediately.
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