3 asparagus spears per person
Cut asparagus spears 3-inches long; peel skin 1-inch from cut ends. Place in boiling water until almost tender, 1 to 2 minutes. Plunge into ice water; drain. They can be made 2 days ahead, covered and refrigerated.
Garnish each dinner plate with 3 asparagus spears; serve with the main entree or a salad course or a pasta course.
🙂