Spring has sprung and our favorite green stalk is popping up everywhere -- this week Raddish is cooking with asparagus! We love this vegetable because it is loaded with fiber, vitamins and minerals. It is also fun to roast, saute and puree.How does your family cook and eat asparagus? What can you create with asparagus this week?
Looking for a way to introduce asparagus to a "hesitant" eater? Try our ribbon salad below. Long, thin strands of shaved asparagus produce a mild taste and familiar, noodle-like texture!
Asparagus Ribbon Salad with Parmesan Curls
1 lb. thick asparagus
1 small lemon
3 Tbsp extra virgin olive oil
3 Tbsp sun dried tomatoes, diced
2 oz. block of Parmesan cheese
Salt and pepper, to taste
Steps for Rad-Kids:
1. Use a vegetable peeler to shave asparagus spears into long, thin strips. Add to medium mixing bowl. (Note: the asparagus tips will snap off, add to bowl too!)
2. Juice lemon into a small bowl. Whisk in olive oil, sun dried tomatoes, salt and pepper. Coat asparagus with vinaigrette. Let sit for 10 minutes.
3. Use a vegetable peeler to shave the Parmesan block. Plate asparagus salad and top with Parmesan curls. TASTE & SHARE!
Raddish is a cooking club for kids! Created with a mission of bringing families together in the kitchen and at the table, our monthly thematic cooking kits take the guesswork out of cooking with kids while creating delicious kitchen memories along the way. Raddish is designed by a team of educators and chefs who believe the kitchen classroom is the tastiest place to learn. Join our membership today!