Makes 4 first course servings or 6 cocktail servings.
One of my favorite spring vegetables is asparagus. It is a great, versatile vegetable that goes well with an afternoon glass of wine or can be served as a light first course or as a tasty side dish. This particular recipe is delicious with fish, poultry or meat.
- 1 bunch asparagus, about 20 medium stalks
- 1 teaspoon extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Hold each stalk of asparagus with both hands and snap it at the point where it breaks easily. Discard the rough bottom part and trim the ends at a diagonal to make them even. Rinse and pat dry.
- Preheat the broiler. Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then I like to form a basket out of foil and place the basket on the broiler pan. This system makes cleaning up easy and quick.
- With your hands, grease the asparagus with olive oil, place in the foil basket and season lightly with salt and pepper.
- Broil as close to the heat as possible for about 3 minutes. The timing will depend on the thickness of the asparagus.