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
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.
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.