- 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.