purple asparagus with a carrot band

Before it is cooked, purple asparagus has a unique dark hue that looks anything but refreshing. When the outer purple skin is peeled its delicate bright green layer underneath is revealed.

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serves 4

INgredients

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One bunch purple asparagus

One long carrot

One lemon

pinch sea salt

1 Tablespoon grated parmigiana cheese, if desired

Process On each asparagus spear, trim the bottom and peel the outermost layer of thick skin.

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Wash them well by fully immersing them in water.

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Fill a large deep skillet with water. Add a pinch of sea salt and bring to a boil. Drop in the asparagus spears. Let them boil for about one minutes or until they float up to the water’s surface.

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Remove with a slotted spoon or wire mesh skimmer. Set aside and allow to cool a bit. In the meantime, use a peeler to peel the carrot. Discard the outer layers. Then use the peeler to go over the same spot so the strips become wide.

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Use one strip to wrap around two asparagus spears. Put the duo on a plate. Cut the lemon into wedges and garnish each pair of asparagus spears with a wedge of lemon. Sprinkle some grated parmigiana cheese on top if desired.

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©Nancy Wolfson-Moche 2014