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.
Raghavan Iyer is a bestselling cookbook author, culinary educator, spokesperson and consultant who specializes in Indian cuisine. In this installment of The Key 3, he shares the techniques behind three of his classic recipes: Smoky Yellow Split Peas, Sweet-scented Pilaf and Indian Slaw.