We've found that the best asparagus is neither pencil-thin nor carrot-thick. Buy firm, medium-size stalks to get the most flavor without the excessive woodiness of the largest ones. Prep: 10 minutes; Cook: 5 minutes.
Makes 4 to 6 servings
1. Arrange asparagus in a steamer basket over 1/2 inch water in a wok or saucepan, and steam about 2 minutes or just until bright green. Rinse with cold water until completely cool; drain and chill.
2. Combine lemon zest and next 5 ingredients in a small bowl, and stir until smooth. Add sea salt, pepper, and herbs. Chill dressing in an airtight container.
3. Arrange asparagus on a platter, and sprinkle with sea salt and pepper. Drizzle dressing over asparagus, and garnish with additional herbs, if desired.