Fresh Asparagus Ribbon Salad
- Remove scales from asparagus spears. Using a vegetable peeler, peel thin "ribbons" from the spears. Place ribbons in a medium bowl of ice water; set aside.
- Meanwhile, to make garlic paste, on a cutting board finely chop the garlic. Sprinkle with coarse salt. Holding a large flat chef's knife at a slight angle, blade almost flat with cutting board, mash and rub the salt into the garlic.
- For dressing, in a large bowl whisk together the garlic paste, sour cream, olive oil, and lemon juice. Stir in parsley and chives. If desired, thin with milk. Season to taste with black pepper.
- Drain asparagus ribbons and pat dry (or spin in a salad spinner). On a platter arrange lettuce, asparagus ribbons and tips, cucumber slices, and radish slices. Drizzle with dressing. Serve immediately.
From the Test Kitchen
The dark triangular leaves or scales on asparagus spears can be especially tough on thick spears. To remove them, use a paring knife to peel them off. Discard the scales.
Thin asparagus ribbons are easy to cut using a sharp vegetable peeler on thick asparagus spears. Trim the asparagus, then lay it flat on a work surface. Beginning from the stem or bottom end, peel toward the tips. Either take care to avoid snapping off the tender tips with the peeler, or deliberately break off the tips to toss in the salad with the ribbons.
Cover and refrigerate any remaining dressing. Use within 3 days. Stir well before serving.
Nutrition Facts (Fresh Asparagus Ribbon Salad)
- Per serving:
- 73 kcal cal.,
- 6 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 3 mg chol.,
- 73 mg sodium,
- 4 g carb.,
- 2 g fiber,
- 2 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet