Eosinophilic Esophagitis Friendly Asparagus Ribbon Bundles with Lemon Herb Finish
Total time32 min
Prep time20 min
Cook time12 min
4.6(10)
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Learn more →Ingredients
4 servings
- 1 ½ lb fresh asparagus (about 24 thick spears), woody ends snapped off
- 3 tbsp olive oil, divided
- ½ tsp fine sea salt
- ¼ tsp black pepper
For the herb finish
- 2 cloves garlic, thinly sliced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Using a vegetable peeler, shave each asparagus spear lengthwise into long, thin ribbons, working from just below the tip down to the base. Stop when the spear becomes too thin to peel cleanly; reserve the remaining cores. You should have a generous pile of ribbons.
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