Cut off the tough ends of asparagus. Blanch in salted boiling water for 3 to 4 minutes or until bright in color, crisp and yet tender. Shock by plunging into ice water, drain and arrange on 6 small plates or on a platter.
Mix olive oil, lemon zest and lemon juice, drizzle mixture over asparagus spears, add salt and pepper and serve.
Recipe by, PCC deli chef
Learn more about our recipes. View guidelines »