I love to cut up vegetables in unexpected ways, like shredding Brussels sprouts. Here is a recipe that is adapted from Thomas Keller’s (from The French Laundry & Per Se fame) Ad Hoc At Home for asparagus. There is nothing like baffling your guests!
2 lbs fresh Asparagus
1 large bunch chives
½ to 1 cup canola oil
grated parmigiano reggiano cheese
Chop chives and add to canola oil. Run through the blender or use an immersion blender for 15 – 20 seconds. Add salt and fresh cracked pepper and set aside.
Wash asparagus and remove tough ends. Bunch together with a rubber band and using a mandoline slice asparagus into coins from bottom end until reaching the tips. Place coins and tips together in a bowl.
Heat chive oil over med heat in a skillet and add asparagus, sautéing until crisp tender about 5 – 7 minutes. Season with salt and cracked pepper to taste. Place into a serving bowl, grate parmesan cheese over top and serve.