The concept of eating a big bowl of noodles without any of the calorie and carb repercussions is too sweet to pass up. And so I eat lots and lots of zucchini noodles. Until I discovered asparagus noodles.
I was eating out at a nice place in San Diego last weekend and ordered the sea bass. Oh I love sea bass! My fish came out with a little pile of noodles on top. I could tell that these ‘noodles’ were made of vegetable, and assumed it was going to be zucchini.
Lo and behold, one bite told me that those pretty little noddles were indeed vegetable, but of the asparagus variety, not zucchini. It was really good! When I got home I took some time in the kitchen to come up with this lemon and dill asparagus noodle dish.
I cooked my asparagus noodles for 2 minutes, to get them a warm and tender, however it would be delicious raw as well.
Give this recipe a try for truly guilt-free noodle eating 🙂
- 1 bunch thick asparagus spears
- 1 Tablespoon fresh dill, minced
- 1 Tablespoon olive oil
- Wash the asparagus spears. Resist the urge to chop off the tough stalks, these are your handles! Cut off the asparagus tips and save. Hold onto the tough stalks and use a vegetable peeler to peel long asparagus noodle strands into a large bowl. Mix in the fresh dill.
- Mix the dressing ingredients in a small bowl.
- Heat the olive oil in a medium skillet. Add the asparagus noodles. Sauté for 2 minutes then remove from heat. If you’d like, sauté the asparagus heads by throwing them in the pan after 1 minute. Toss with the dressing.
- Serve the noodles warm and garnish with fresh dill. Enjoy!