Make one of the earliest spring vegetables even better with a swim in the fryer. Use a potato peeler to shred a pound of trimmed asparagus into a mountain of thin strips, then flash-fry them in a pot of hot vegetable oil. Toss them with your favorite salad for an unexpectedly delightful crunch. Need inspiration? We have a hundred or so to get you started. Get the recipe for Crispy Shaved Asparagus here.
-photo by Jonathan Gayman
This article appears in April 2015.