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.

Recipe by Sunset April 2001

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Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-quart pan over high heat, bring about 1 1/2 quarts water to a boil.

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  • Meanwhile, rinse asparagus and snap off and discard tough stem ends.

  • 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.

  • 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.

Nutrition Facts

63 calories; calories from fat 54%; protein 4.3g; fat 3.8g; saturated fat 0.6g; carbohydrates 5.8g; fiber 1.6g; sodium 4.2mg.
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