ASPARAGUS RIBBONS
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.
Tips
Cover and refrigerate any remaining dressing. Use within 3 days. Stir well before serving.
