Pencil-Thin Asparagus and Scallions

1. 1

   In a kettle of boiling salted water cook asparagus until crisp-tender, about 5 minutes.

2. 2

   Remove asparagus with tongs and immediately plunge into a bowl of ice and cold water.

3. 3

   In water in kettle cook whole scallions until crisp-tender, about 4 minutes.

4. 4

   Remove scallions with tongs and immediately plunge into bowl of ice and cold water.

5. 5

   Drain asparagus and scallions on paper towels.

6. 6

   Asparagus and scallions may be prepared up to this point 1 day in advance and kept covered and chilled.

7. 7

   In a large non-stick skillet saute minced scallion in butter over moderately high heat until softened, about 2 minutes.

8. 8

   Stir in asparagus, whole scallions, and salt and pepper to taste and saute, stirring occasionally, until heated through, about 5 minutes.

* Per serving · 4 servings · Values may vary.