I use this as the base for my favorite sauces and flavored oils. It is also great by itself to highlight fresh herbs.
½ pound asparagus
dash sea salt
Trim the bottoms off of the asparagus and discard.
Chop off tips and reserve.
Using a hand peeler or, even better, a cheese slicer if you have one, thinly slice the length of the stalks into long flat ribbons.
Place ribbons in a bowl with just enough salted water to cover. It should be ocean salty for best flavor. Marinate for at least 2 hours
Drain and top with your favorite sauce as a main dish or toss with oil, herbs and garlic for a side dish. Don’t forget to toss in those reserved tips or save them for another recipe!
Note: Please experiment! I’ve added zucchini and squash ribbons for a colorful hearty dish. Also try marinating the asparagus ribbons in your favorite vinegar instead of water for a burst of flavor.