Asparagus with Herbs

 
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bring a large pot of salted water to a rolling boil, do not overcrowd the asparagus as you blanche them in small batches for between 45 and 90 seconds, reserving them to a platter next to the pot as you go. once finished, place all the asparagus in a bowl and toss them with chopped fennel fronds to coat, a nice glug of olive oil and some salt. check them for seasoning then stack on a serving platter irregularly and sprinkle chervil over the platter to finish with more olive oil, black pepper and some lemon zest

 

 

 

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