Perfect asparagus with olive oil and mint

Prep: 5 minutes Cook: 3 to 5 minutes Makes: 4 servings

Rinse asparagus very well; even the tiniest bit of grit will ruin the eating.

1 bunch medium-thickness asparagus Salt 2 to 3 teaspoons olive oil 1 to 2 teaspoons thinly sliced fresh mint leaves or 1⁄2 teaspoon minced fresh thyme leaves

1

Pour water into a large nonstick skillet until the skillet is half full. Salt the water generously; heat to a boil over high heat.

2

Meanwhile, rinse the asparagus very well under cool running water. Check for sand and dirt, and rinse again. Line the tips of the asparagus up on the cutting board; use a knife to cut away the bottom 1 1⁄2 inches.

3

Add the asparagus to the boiling water; reduce heat to medium-high. Simmer uncovered, checking the thickest part of the stalk for doneness after 3 minutes. A knife should insert easily, but you should still feel a bit of resistance. The tips should not be soft. Carefully tip the water out of the pan; drain the asparagus in a colander set in the sink.

4

Add olive oil to the empty skillet over low heat. Add the asparagus and salt. Toss the asparagus in the oil over the heat for about 30 seconds. Transfer to a serving platter; sprinkle with fresh herbs.

Sage and butter variation: Replace the olive oil with 2 tablespoons butter, 1 tablespoon chopped fresh sage leaves and 1⁄8 teaspoon pepper. Cook, about 30 seconds. Then add the asparagus, season with salt and serve.

Nutrition information per serving: 32 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 1 g sugar, 1 g protein, 148 mg sodium, 1 g fiber