Asparagus Ribbon, Mint & Pea Pesto Toasts

If you love asparagus, but the people you’re living with don’t, this post is for you. Even if you’re just blasé about asparagus, like I used to be, give it a chance by ribboning it! You’ll completely avoid that unpleasant fibrous, stringy experience because thin, raw ribbons tossed with olive oil, lemon juice, salt, and pepper are so fresh and delicious. You can toss them in salads, put them on pizza… last weekend we ate them on fancy toast because these happened to be the ingredients that I had on hand.

To make the ribbons, you need some fat asparagus (thin spears don’t work as well for this) and a sharp vegetable peeler. Peel the spears into thin strips and season them with olive oil, lemon juice, salt and pepper. It’s amazing that the way a vegetable is cut can completely change its flavor.

I assembled these toasts with my go-to pea and mint pesto. The peas make for a thick, veggie-ful pesto, although you’ll hardly taste them (a great way to hide more veggies). I used frozen peas because they’re so easy to keep on hand.

Assemble your toasts with the ingredients pictured above, or any variation of your choosing. Top with soft boiled eggs if you like, although they are optional!