Serve this springtime veg with garlic aioli for dipping or just a drizzle of melted butter.
- 2 lbs asparagus
- Add 2 inches salted water to a wide, shallow pot and bring to a boil on high. Meanwhile, trim asparagus and cut into 1-inch lengths.
- Place asparagus in water, cover, and cook until crisp-tender, about 2–4 min. Drain in a colander and rinse with cold water until cool.
- Savory Sunday
- May 2018