|Fresh asparagus||2 Pound|
|Olive oil||1⁄4 Cup (4 tbs)|
|White wine vinegar||1 Tablespoon|
|Freshly ground black pepper||To Taste|
1. Break off tough bottom end of asparagus and peel up several inches from the bottom with sharp knife or vegetable peeler. Cook in boiling salted water in an asparagus cooker or skillet (or your own favorite method) until tender but still firm to the bite. Remove from water and place to drain in a colander for about 25 minutes.
2. Arrange on a platter or in a shallow bowl. Add seasonings to taste, then cover with oil and vinegar.