Spring asparagus makes a great side dish that pairs very well with meat and poultry, as they do not overwhelm the aspects of the dish. In this recipe, I served my blanched asparagus with seared duck breasts and the results were phenomenal. 

INGREDIENTS:

Fresh Asparagus

Kosher salt

Extra virgin olive oil

Salt and pepper to taste

STEPS:

Bring a large pot of salted water to a boil, then add the asparagus and cook for about 3 to 4 minutes (cooking time depends on the size of the stalks).
Remove and transfer immediately to ice bath to stop the cooking and to keep that bright green color. Make sure the asparagus should be crisp-tender and not overcooked.
Drain and season with salt and pepper and drizzle of olive oil.