Even if you don't have the onions and herbs on hand, this dish is delicious with asparagus, lemon zest, olive oil, salt and pepper. Try some shaved parmesan cheese on top for an extra fancy finish. The photograph here shows whole asparagus, however when you follow this recipe you'll be using a peeler to cut asparagus ribbons. This means you don't need to cook the asparagus since the pieces will be thin, and therefore tender, without cooking.
Ingredients
Asparagus
- 1 pound large asparagus spears
Onion
- ⅓ cup, thinly sliced
Oil
- 2 Tablespoons olive oil
Lemon
- Zest of 1 lemon and 2 Tablespoons lemon juice
Herbs
- 1 Tablespoon fresh dill, basil, parsley, cilantro or oregano, or 1 ½ teaspoons dried herbs
Salt
- ¼ teaspoon
Sugar
- ¼ teaspoon
Pepper
- ¼ teaspoon, ground
Instructions
Step 1
Cut tips of asparagus off and place in serving bowl.
Step 2
Using a vegetable peeler, peel the bottom 2 inches of the asparagus and discard (this part is usually tough and fibrous). Continue peeling each spear into ribbons with a vegetable peeler. Place in serving bowl. Add sliced onion.
Step 3
Combine olive oil, lemon zest and juice, dill, sugar, salt and pepper in a small bowl. Pour dressing over asparagus. Toss to coat.