Raw asparagus ribbons with extra virgin oil and chilli

Raw asparagus ribbons with extra virgin oil and chilli

By
From
The Natural Cook
Serves
1–2
Photographer
Laura Edwards

I like to eat as much raw food as possible, as it keeps me feeling light and healthy. Asparagus is fantastic eaten raw, so make the most of it.

Ingredients

Quantity Ingredient
4 asparagus spears
extra virgin olive oil
chilli flakes

Method

  1. Give the asparagus a quick rinse. Using a vegetable peeler, peel off ribbons of asparagus until you’re left with just the woody end (save this for a stock or soup). The last tender bit of asparagus is difficult to peel into a ribbon, so finely chop it with a knife. Dress the ribbons and finely chopped asparagus with a little extra virgin oil and season with salt and a dusting of chilli flakes, to taste.

Storage

  • Eat the raw asparagus ribbons immediately.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again