¾ lb. asparagus, peeledSalt & freshly ground black pepper olive oil red wine vinegar
Soak asparagus in cold water for 10 mins. Wash well. Boil in salted water until tender, but still firm. Drain & lay spears on a long platter, leaving one end empty. Prop up opposite end, to allow the liquid shed by asparagus to run to empty end. After 15-20 mins., pour out collected liquid & rearrange asparagus, spreading it evenly. Add salt & pepper, coat generously with oil, and drizzle liberally with vinegar. Tip platter in several directions to distribute the seasonings uniformly, and serve at once.
Recipe adapted from Essentials of Classic Italian Cooking by Marcella Hazan