Steamed Asparagus With Herb Sauce

1. 1

   Wash the asparagus carefully and gently scrape them to remove all trace of soil.

2. 2

   Tie together, according to size, with string.

3. 3

   Put the asparagus into two inches of boiling, salted water.

4. 4

   Cook, covered, for 15 to 20 minutes, according to size; the asparagus should remain al dente.

5. 5

   Drain and put into cold water briefly to cool rapidly and to maintain color.

6. 6

   Drain on paper towels, then place on a round platter, tips toward the center.

7. 7

   Prepare a sauce with the remaining ingredients.

8. 8

   Place all the herbs except for the additional watercress in a blender, add the salt and pepper, and blend for a second.

9. 9

   Add the lemon juice and then the oil in a trickle to the blender on low speed.

10. 10

    Pour the sauce over the cooled asparagus.

11. 11

    Garnish with the reserved watercress.

12. 12

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

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