For vegetable lovers - a gluten-free alternative to pasta. This "pappardelle" is actually long, shaved strips of carrot that was steamed until just soft, then lightly sauteed in sun-dried tomato oil with a dash of coarse-grain grey sea salt.
The "noodles" are sitting on a bed of purple asparagus that was lightly coated with olive oil then pan-grilled with a few grains of sea salt for 2 minutes. Purple asparagus is sweeter and less fibrous than green or white versions, though the green will come out when cooked.
Images by MadeForJen