• 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

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.