Pistachio Asparagus Ribbons
By: Alli Shircliff
Published: Monday, May 9, 2011 - 4:26pm

Ingredients




1 bunch asparagus, 1- 2 lbs
2 lemons, halved
 cup pistachios, roasted and salted
 cup feta, crumbled
Olive oil
Salt and pepper to taste

Preparation

1 Start by cutting the tops off all the asparagus and put into the salad bowl.  These will be the pretty bonus pieces for the salad.  One by one, hold each asparagus spear at the tough end, and using a vegetable peeler, start 'peeling' from the stalk toward the tip, doing as many layers as possible.  I recommend starting about an inch up from the bottom, so you don't get the really tough part.  When you can't go any further, flip the asparagus over and peel from that side. 2 When you finish ribboning all the asparagus, toss it together with the tops you cut off in the beginning.  Squeeze the lemons over the asparagus and toss so all parts get coated.  Add the pistachios and feta.  Drizzle olive oil over the whole salad and flavor with salt and pepper.  Serve immediately as an appetizer salad or as a main course with a nice chunk of bread.