Serves four to six
More finger food. Serve at room temperature.
1. Wash the asparagus spears well to rid them of sand. Fill a large skillet two-thirds full of water and add about 1 tablespoon salt. Bring to a boil. Drop in the asparagus and cook 2 minutes. Test stalks with a knife. If they are still somewhat firm, drain the aspragus immediately in a colander. Rinse with cold running water.
2. Drain. Lay out in a storage container. Drizzle with olive oil, herbs, salt, and pepper. Roll gently to coat. Serve at room temperature.
Copyright © 2001 Lynne Rossetto Kasper.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.