Ingredients
From A Splendid Table Picnic in the Park, June 2001
By Lynne Rossetto Kasper
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.
Instructions
Before you go...
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.
