Total Calories: 125
1 Trim off the base of the asparagus at the point where the stem turns from white to green. Bring about 2 inches of water to a boil in a large skillet. Add the asparagus and salt to taste. Cook until the asparagus bend slightly when you lift them from the stem end, 4 to 8 minutes. Cooking time will depend on the thickness of the asparagus. Remove the asparagus with tongs. Drain on paper towels and pat them dry.
2 In a large shallow dish, combine the oil, vinegar, a pinch of salt, and a generous grind of pepper. Whisk with a fork until blended. Add the asparagus and turn them gently until coated. Serve warm or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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