Clean and trim the asparagus spears. Just use a vegetable peeler on the ends then snap them where they naturally bend.
Lay the spears in a long baking dish and pour boiling water over them. Leave until the water is tepid then drain. They will be perfectly tender, crisp! How easy is that?
Use as is, in your favourite recipe or toss in this vinaigrette and serve chilled or at room temperature.
Ingredients:
1 lb asparagus spears
2 cloves garlic, minced
2 tsps lemon juice
fresh ground black pepper and himalayan salt to taste
1/4 cup olive oil
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