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Essential Asparagus
By Lynne Rossetto Kasper
Serves 4 to 6
Eat with your fingers. This is pure asparagus with nothing else in the way. Finished solely with a sprinkle of sea salt, they're the fresh foil for other dishes. Serve them at room temperature.
- 1 1/2 to 2 pounds pencil-slim asparagus
- Boiling salted water in a large skillet
- Sea salt
1. Do not peel asparagus. Break off tough ends, and drop in boiling water. Boil about 3 minutes, or until barely tender. Lift out with tongs and set on serving plate. Sprinkle with salt. Serve at room temperature.
Spring Fling Menu
Country Potato Salad with New Greens
Brown-Sugar Brined Chili Chicken
Spring Carrots with Apricots and Pistachios
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