from Chef Dale Hawkins of Fish Hawk Acres, Rock Cave, West Virginia
1 pound asparagus
Extra virgin olive oil
Juice of one lemon
Freshly ground pepper
Snap each asparagus into two pieces and discard the woody part of the stem. Peel from just below the tip all the way down the stock.
Fill a 2-quart saucepan ⅓ with water and add about ¼ cup of salt. Bring to a boil and lower heat to a simmer.
Add asparagus and cook for about 3 minutes. Drain and immerse into a bowl of ice water to stop the cooking process.
Once chilled, pat dry with a paper towel. Drizzle with olive oil, a squeeze of lemon juice, and a good sprinkle of sea salt and freshly ground pepper.
We peel ALL the asparagus that come through our doors. Why? It tastes sweeter, and after blanching in a saline bath and shocking in ice water, it maintains a beautiful, crisp green color. We rarely serve asparagus hot and often encourage guests to eat it with their fingers. We think you will be surprised at the difference.