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Don't be tempted to undercook the asparagus; the stalks should be tender and bend slightly when held in the center.

Martha Stewart Living, May 2002

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Servings:
12
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Ingredients

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Directions

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  • 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.

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  • 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.

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