Asparagus with Confetti
Wash asparagus and snap off tough ends. Steam or simmer asparagus until bright green and tender-crisp; keep warm.
Gently warm olive oil in a pan over low heat. Add the thyme, pink peppercorns, lemon zest and hot sauce; stir until fragrant, no more than 1 minute. Add cooked asparagus and toss to coat with the scented oil. Remove to a serving plate.
Garnish with lemon, thyme and pink peppercorn confetti. Sprinkle with sea salt to taste; serve immediately.
Recipe by, PCC staff member
Source: PCC Natural Markets April 2008