Spaghetti with Shaved Asparagus
Use a vegetable peeler to create asparagus ribbons and Parmesan shavings. You can substitute another firm cheese, such as Pecorino Romano or ricotta salata.
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Cooking tools:
- Peeler
- Kitchen shears
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
Ingredients
- Coarse salt and ground pepper
- 12 oz spaghetti
- 1 bunch (1 pound) asparagus, tough ends removed, shaved with a vegetable peeler
- 4 strips lemon zest, thinly sliced, plus 1 tablespoon fresh lemon juice
- 4 tbsp butter
- 1 oz Parmesan, shaved with a vegetable peeler
- 1 small red pepper, halved then slice thinly with vegetable peeler (optional)
- ½ cup sundried tomato, cut into small pieces with scissors (optional)
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