THIS RECIPE IS SPONSORED BY DELALLO Are you ready to be wow-ed" These are asparagus noodles, as in ASPARAGUS that you shave thinly to look and act like fettuccine noodles.…
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THIS RECIPE IS SPONSORED BY DELALLO
Are you ready to be wow-ed"
These are asparagus noodles, as in ASPARAGUS that you shave thinly to look and act like fettuccine noodles. Hoooooly goodness. I am for real. The day I made them, I literally could not shut up about it. I called over everyone in the studio: look at this! look! aren’t they so pretty! hey! you! look look looooook! It’s a magic trick that you can eat.
Veg noodles have been having their hot second in the spotlight, but I had never-ever-ever heard of asparagus noodles until I flipped open the most recent Food Network magazine and saw their recipe for Asparagus Noodles with Pesto. EXCUSEMEWHAT" Asparagus as noodles" Okay, alright, catching my breath.
This could be really cool or really weird.
We, the POY team who is always hungry and/or looking for good ideas, decided to give it a try. And after getting jumbo asparagus, testing a few ways of prepping, and working on our skills with the vegetable peeler, I think we finally nailed it. Amiright" Just check those gorgeous paper-thin ribbons.
I don’t want to get too confident here since we did borrow this general idea from them, but I do want to go on record as saying that I think our version is quite a bit better than the Food Network one. We cooked the noodles for a LOT less time because we are all morally opposed to soggy vegetables. We also got rid of the extra greens (asparagus + arugula" all of it cooked" just, ugh. mush factor was out of control.) and swapped the arugula for bacon and peas and Pecorino Romano cheese. ALWAYS A GOOD IDEA.
I also swapped in our favorite jarred pesto since it doubles as an improvement and a shortcut.
It’s spring, guys...