Mint-dusted Asparagus
Notes: Serve hot or at room temperature. If making up to 1 day ahead and serving cool, prepare through step 3; cover and chill. Let come to room temperature, then continue with step 4, mixing with remaining ingredients right in chilling container.
How to Make It
Step 1
1
In a 5- to 6-quart pan over high heat, bring about 1 1/2 quarts water to a boil.
Step 2
2
Meanwhile, rinse asparagus and snap off and discard tough stem ends.
Step 3
3
Add asparagus to boiling water; cover and cook until barely tender to bite, 3 to 4 minutes. Drain. To serve at room temperature, immerse asparagus at once in ice water until cool; drain.
Step 4
4
Return hot or cool asparagus to unwashed pan. Add mint, olive oil, lemon juice, garlic, and salt and pepper to taste; mix gently. Pour into a serving dish.
Ingredients
3 pounds asparagus
1/4 cup chopped fresh mint leaves
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced garlic
Salt and pepper
Directions
Step 1
1
In a 5- to 6-quart pan over high heat, bring about 1 1/2 quarts water to a boil.
Step 2
2
Meanwhile, rinse asparagus and snap off and discard tough stem ends.
Step 3
3
Add asparagus to boiling water; cover and cook until barely tender to bite, 3 to 4 minutes. Drain. To serve at room temperature, immerse asparagus at once in ice water until cool; drain.
Step 4
4
Return hot or cool asparagus to unwashed pan. Add mint, olive oil, lemon juice, garlic, and salt and pepper to taste; mix gently. Pour into a serving dish.
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