Asparagus with Green Herbs

iStockphoto
Ingredients

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

Instructions

1. Wash the asparagus spears well to rid them of sand.
 
2. Fill a 12-inch skillet two-thirds full of water and add about 1 tablespoon salt. Bring to a simmer. Drop in the asparagus and cook 1-2 minutes. After 1 minute, test stalks with a knife - you want them to have some resistance, to be slightly crisp. Drain the asparagus immediately in a colander. Rinse with cold running water to cool.
 
3. Lay out asparagus on a platter. Drizzle with olive oil, herbs, salt, and pepper. Roll gently to coat. Serve at room temperature.

Recipe by Lynne Rossetto Kasper. Copyright © 2012. From the An Early Summer Picnic menu.

Prep time: 
5 minutes
Cook time: 
3 minutes
Total time: 
8 minutes
Yield: 
4 to 6 servings
  • American-made buffalo milk products aren't mainstream yet

    Since moving to the U.S. decades ago, Sruthi Pinnamaneni has been searching for American-made buffalo milk products. "There's just not enough buffalo milk to make them," she says. Steve Smith, who runs a buffalo dairy in Colorado, and Raffaele Mascolo, who brings milk to the U.S. from Italy, are two people who hope to change that.

Top Recipes

In Ethiopia, fearing famine and farming teff

Chef Daniel Klein and camerawoman Mirra Fine of the weekly, online documentary series The Perennial Plate learned about farming teff in Ethiopia.