Aspakagus, with Oil and Vinegar

Ingredients

• Asparagus
• Coarse sea salt

Directions

1. Prepare asparagus by cutting off the heads and cutting the stems into pieces the size of a large pea.

2. Cook the asparagus in boiling water seasoned with coarse sea salt until tender.

3. Immerse the cooked asparagus in cold water to retain their green color.

4. Drain the asparagus on a sieve and place them on a plate.

5. Cover with a dampened napkin and keep in a cool place until needed.