Asparagus with Confetti

Asparagus with Confetti

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  • 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.

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