Saturday, May 7, 2011

Asparagus Tagliatelle

It's often important to trim your vegetables.
You want to refine your produce by deleting stringy fibers and removing exposed skin.
Say you lost track of such a task to the point where you kept peeling until the vegetable was no more.
In fact, it could very well become much more.
Case in point.
I gently attacked these asparagus stalks after separating the outer green layer and detaching the shoots.
I peeled until long, flat, thin strands were formed, producing ribbons that closely resemble flat pasta.
I simply reserved these raw and ribboned stalks in cold water while I blanched, roasted, blended and reduced the outer layer trimmings with some rosemary oil.

No comments:

Post a Comment