Ingredients

• 1 lb fresh asparagus
• 1 tbsp salt

Directions

1. Wash asparagus under cold running water.
2. Remove the fibrous tough end by holding both ends and bending it until it snaps, which will be precisely where the tough part ends and the tender part begins.
3. Using a veg peeler remove the outer skin about two inches up from the bottom (optional).
4. Bring a saucepan filled with 2 inches of salted water to a boil.
5. Add the trimmed asparagus and blanch for 2-3 mins depending on how thick it is.
6. When the time is up and the asparagus is a bright green and still slightly crisp immediately plunge it into a bowl filled with cold water and ice.
7. Remove when cold and pat until dry with a dish towel.
8. Serve cold on a plate with fresh homemade garlic mayonnaise (aioli) for dipping (click for recipe).