Serves four to six

More finger food. Serve at room temperature.

• 2 pounds pencil-slim asparagus (organic perferred), trimmed of tough stems simmering salted water
• 2 to 3 tablespoons extra-virgin olive oil
• 1/2 cup snipped chives
• 1 tightly-packed tablespoon chopped fresh tarragon
• Salt and freshly ground black pepper

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.