- 1 kilogram green Asparagus
- 1 teaspoon Salt
- Best-quality Olive oil
- 1 bowl mixed Pepper (coarsely ground)
- coarse Sea salt
Rinse asparagus and snap off ends. Bring a large pot of salted water to a boil. Add asparagus and cook until al dente, about 10 minutes. Drain.
To serve, place 2-3 tablespoons olive oil in each of 4 glasses. Divide asparagus among glasses and sprinkle with pepper and sea salt.