Asparagus are my vegetable equivalent to strawberries: When I start to see them in grocery stores and farmers' markets come spring, I FREAK OUT. They're one of the first arrivals, a hopeful reminder that the future of picnics and al fresco dinners is bright.
I love roasting asparagus—and broiling it, when I'm in a pinch—but I don't always want to turn on my oven to enjoy the crisp spears; it can seem counterintuitive. So I busted out my trusty Y-peeler and decided to shave them. The delicate strips are tender enough to eat raw and they show off asparagus' grassy, slightly sweet flavor.
Shave asparagus like you'd peel a carrot, running the peeler down the spear to create strips. Here are three delicious ways to prep those shavings for spring.
Shaved Asparagus and Ricotta Pizza
You might be thinking, "Asparagus on pizza?" Oh, yeah: When shaved, asparagus functions more like a delicate leafy green, less like a hearty green vegetable trying to mess with your cheese-to-bread ratio.
Roll out 1 pound of pizza dough. Layer with fresh mozzarella and 2 thinly sliced garlic cloves. Dollop with ricotta. Scatter shaved asparagus and drizzle with olive oil. Season with salt and freshly ground black pepper. Bake at 425º until crust is golden and cheese is bubbly, about 20 minutes.
Shaved Asparagus and Parmesan Salad With Toasted Almonds
Skip kale or spinach for a tangled bed of shaved asparagus. Add shaved Parm for a salty kick, sliced radishes for spice, and nuts for crunch.
Toss a bed of shaved asparagus with olive oil and lemon juice and season with salt. Top with shaved Parm, sliced radish, and chopped toasted almonds.
Shaved Asparagus, Bacon, and Cheddar Frittata
Perfect a spring brunch spread with this egg-based stunner.
Preheat oven to 400º. In an oven-proof skillet over medium heat, cook 4 slices bacon until crispy, about 8 minutes, then transfer to a paper towel-lined plate. Let cool, then crumble. Pour off some fat from skillet. In a large bowl, whisk together 8 eggs and a splash of milk. Season with salt and pepper. Pour eggs into skillet and top with shaved asparagus, crumbled bacon, and grated white cheddar. Cook until set, about 3 minutes, then transfer to oven and bake until cooked through, about 10 minutes more.
