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Side Dish

Fast and elegant asparagus

Amaryll Schwertner

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Fresh California asparagus
Kosher salt
Olive oil
Balsamic vinegar or lemon juice


Using a peeler or knife, peel the asparagus gently starting from the top of the spear. Snap the asparagus at the base to remove any woody material.

Dip the asparagus into boiling, salted water for 30 seconds.

Amaryll says there are two options for the next step: She recommends putting the asparagus into an ice bath, which sets the color and helps if you are cooking hours in advance of use. Another option is not dipping the vegetable and serving it warm.

For the vinaigrette, combine olive oil, salt and balsamic vinegar or lemon juice to taste and drizzle on the cooked asparagus.

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