Recipe form Lavinia Todor
- 2 lbs jumbo asparagus
- ¼ cup pesto (more to taste)
- Cooked, crumbled bacon
- Cooked peas
- Cooked edamame
- Graded romano cheese (or cheese of choice)
MAKE IT HAPPEN:
- Peel asparagus into noodles using a grater, or thinly slice into long strips.
- In a medium pan sauté asparagus for a minute or so. You want them to still be crispy.
- Add to individual bowls, mix in pesto to taste and add preferred toppers.