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Green Herb Asparagus

Source of Recipe


Internet



List of Ingredients



• 3 pounds pencil-slim asparagus, trimmed of tough stems
  
• Simmering salted water
  
• 4 to 6 Tbsp extra-virgin olive oil
  
• 2/3 cup snipped chives
  
• 3 tightly packed tablespoons chopped fresh tarragon
  
• Salt and freshly ground black pepper, to taste
  






Instructions



1. Wash the asparagus spears well to rid them of sand. Fill a large skillet two-thirds full of water and add about 1 tablespoon salt. Bring to a boil.
   
   
2. Drop in the asparagus and cook 2 minutes. Test stalks with a knife. If they are still somewhat firm, drain the asparagus immediately in a colander. Rinse with cold running water. Drain.
   
   
3. Lay out asparagus spears in a storage container. Drizzle with olive oil, herbs, salt and pepper. Roll gently to coat. Serve at room temperature.
   
   Serves 8