Sunday, April 7, 2013
Wash and trim the ends of a bunch of thin Aspargus (if you use thicker ones, trim the bottom of the stems to remove the outer peel).
I use a stove top panini griddle. Heat and add about 2 tablespoons of good olive oil. Place the asparagus on the griddle, turning occasionally until fork tender. Remove and serve with a sprinkle of good sea salt and fresh ground black pepper.