Modern Mediterranean by Melia Marden

Author:Melia Marden
Language: eng
Format: epub
Publisher: Stewart, Tabori & Chang
Published: 2013-02-07T16:00:00+00:00

The increased surface area in these ribbons of asparagus creates a fuller mouthful of flavor with each bite. You will need a mandoline in order to get the translucent, pliable strips of asparagus. It can be a bit tricky, but it’s worth the extra time and effort—and once you’re done slicing, the actual cooking couldn’t be simpler.

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Serves 4

1 1/2 bunches thick asparagus (about 1 1/2 pounds / 680 grams)

1 tablespoon extra-virgin olive oil

1/2 teaspoon kosher salt

Generous amount of freshly ground black pepper

2 teaspoons good-quality unsalted butter

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