Notes: Serve hot or at room temperature. If making up to 1 day ahead and serving cool, prepare through step 3; cover and chill. Let come to room temperature, then continue with step 4, mixing with remaining ingredients right in chilling container.
Sunset APRIL 2001
1. In a 5- to 6-quart pan over high heat, bring about 1 1/2 quarts water to a boil.
2. Meanwhile, rinse asparagus and snap off and discard tough stem ends.
3. Add asparagus to boiling water; cover and cook until barely tender to bite, 3 to 4 minutes. Drain. To serve at room temperature, immerse asparagus at once in ice water until cool; drain.
4. Return hot or cool asparagus to unwashed pan. Add mint, olive oil, lemon juice, garlic, and salt and pepper to taste; mix gently. Pour into a serving dish.
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