Ribboned Asparagus
Asparagus does not have to be consumed in spears form only. Instead it can be molded into unique shapes to add innovation to the dish.
Ingredients
- 20 Asparagus Spears
- 1 Cup Chopped Tomatoes
- 2 Tablespoons Chopped Chives
- 1 Minced Garlic Clove
- 1/2 Cup Parmesan Cheese
- 1 Tablespoon Olive Oil
- 2 Tablespoons Lemon Juice
- 1/4 Tablespoon Mustard Powder
- Salt and Pepper to Taste
Instructions
- Using a vegetable peeler, shave the asparagus spears to form ribbons.
- In a skillet, heat olive oil and brown the garlic.
- Add the tomatoes, chives and spices.
- Cook until the tomatoes have released the juice.
- Add in the asparagus ribbons and cook until tender.
- Plate and top with cheese.