Sunset Magazine April 2001.
Makes 4-6 servings.
|3 pounds asparagus|
1/4 cup lightly packed chopped fresh mint
2 tablespoons olive oil
1-2 cloves garlic, pressed
Salt and pepper
1. Snap off and discard tough stem ends of asparagus.
2. Cut asparagus into 2-inch pieces and put into a large microwave-safe serving bowl. Add 2-3 tablespoons water. Cover with plastic wrap and heat on High 5 minutes or until asparagus is barely tender but still crisp to the bite.
3. If serving at room temperature, immediately add 1 cup ice cubes and cold water to cover the asparagus. Let stand until cool. Drain. (If serving the next day, refrigerate at this point. Let come to room temperature then continue with step 4.) If serving warm, drain hot cooked asparagus, omit ice water, and continue with step 4.
4. Return asparagus to serving bowl. Add mint, olive oil, lemon juice and garlic. Stir well
and season with salt and pepper.