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Prep Time: 10 min Cook Time: 03 min
Servings: 1
Ingredients:
3 pencil size Asparagus spears, top portion only, 3-inches long (cut
ends at a slight angle)
Salt
Instruction:
Pencil size are best. If you are using larger
ones lay a spear on a flat surface and peel
skin 1-inch up from the stem end. Place in boiling salted water until they are almost tender, 3
minutes, test by
poking with a sharp knife, then plunge into an ice bath to stop the cooking;
drain, sprinkle with salt and pepper. They
can be made 2 days in advance, covered and refrigerated.
Arrange 3 on each plate as my photograph indicates. Serve with the main entree
or a
salad course
or a
pasta course.
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Wine
recommendation: Pinot Gris; Chardonnay |
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