Green beans work just as well as asparagus if the latter are no longer in season. Steam and refrigerate the asparagus a day ahead; arrange on a platter with the other ingredients a couple of hours before dinner.
2 pounds fresh asparagus
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons extravirgin olive oil
3 tablespoons minced fresh flat-leaf parsley
3/4 teaspoon grated lemon rind
1 garlic clove, minced
How to Make It
Snap off tough ends of asparagus. Steam asparagus, covered, 4 minutes or until crisp-tender. Plunge asparagus into ice water; drain. Place asparagus on a large platter. Sprinkle with salt and pepper. Drizzle with oil.
Combine parsley and the remaining ingredients. Sprinkle over asparagus, tossing gently.