• Yield: 4 to 6 servings

  • Time: 5 minutes prep, 3 minutes cooking, 8 minutes total


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.

Lynne Rossetto Kasper
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.