Steam the asparagus, chill in an iced water bath to hold the color, drain, dry
and serve at ambient temperature dressed only with a little salt, and black
pepper infused EVOO with a little fresh lemon juice whisked in.
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Steam the asparagus, chill in an iced water bath to hold the color, drain, dry
and serve at ambient temperature dressed only with a little salt, and black
pepper infused EVOO with a little fresh lemon juice whisked in.