Ultimate Asparagus

2 lbs. freshly picked asparagus trimmed and carefully peeled
1/4 cups extra-virgin olive oil*
whisper of white wine vinegar or Champagne vinegar*
sea salt* or course salt
freshly ground black pepper

Lay the spears in a long shallow pot and pour in enough water so that it cover the asparagus by 1”. Bring to a boil over high heat and cook until the asparagus is just crisp-tender, 3-5 minutes depending on the thickness of the spears. Drain thor-oughly. While the asparagus is cooking, whisk the olive oil with the vinegar in a small serving dish. Arrange the warm asparagus on serving plates and let each person drizzle his or her asparagus with the olive oil mixture and season with the salt and pepper. Makes 4-6 servings.

(from: ‘Pedaling through Provence’ $23.95)

*Available in-store.