At the market, we're drawn to pencil-slim asparagus for roasting and sauteeing, but don't overlook their thicker cousins: shaved into paper-thin ribbons, they're great marinated in a vinaigrette for a raw salad, or tossed with a long pasta, like fettuccine. The key to these perfectly thin, perfectly even slices isn't a fancy mandoline—it's an everyday tool you already have in your kitchen drawer.