Ingredients
2 bundles thick asparagus (about 2 pounds)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Preparation
Trim and peel tough ends of asparagus stalks. Fill a large saute pan with 1/2 inch cold water; bring to a boil over high heat.
Place asparagus in saute pan, working in batches if necessary, and cover tightly with a lid or foil. Let steam until asparagus is tender and slightly limp, 3 to 4 minutes. Transfer to a serving platter; drizzle with olive oil, and season with salt and pepper. Serve.
