- 1 pound fresh asparagus
- 2 tablespoons extra virgin olive oil
- Fresh thyme leaves and sprigs
- 2 teaspoons pink peppercorns
- 1 lemon, zested in long shreds
- 5 drops hot sauce
- Salt, to taste
Wash asparagus and snap off tough ends. Steam or simmer asparagus until bright green and tender-crisp; keep warm.
Gently warm olive oil in a pan over low heat. Add thyme, pink peppercorns, lemon zest and hot sauce; stir until fragrant, no more than 1 minute. Add cooked asparagus and toss to coat with the scented oil. Remove to a serving plate.
Garnish with lemon, thyme and pink peppercorn confetti. Sprinkle with sea salt to taste; serve immediately.