• 1/3 pound fresh asparagus, trimmed
• 1/2 teaspoon olive oil mixed with 1 teaspoon warm water
• 1/2 red bell pepper, seeded and julienned
• 1 teaspoon frozen orange juice concentrate, thawed
• Ground black pepper to taste
• 1 kiwifruit, peeled and thinly sliced

Julienne - Foods that have been cut into thin, matchstick strips. The food (such as a potato) is first cut into 1⁄8-inch-thick slices. The slices are stacked, then cut into 1⁄8-inch-thick strips. The strips may then be cut into whatever length is desired. If the object is round, cut a thin slice from the bottom so it will sit firmly and not roll on the work surface. Julienne is most often used as a garnish. julienne v. To cut food into very thin strips.