From Gail’s Kitchen

Makes 4 to 6 servings

1 1/2 pounds Ontario asparagus
1 1/4 tsp kosher salt, plus more if needed
2 tbsp extra virgin olive oil
1 tsp finely grated lime zest
2 tbsp freshly squeezed lime juice
2 tsp liquid honey
pinch freshly ground black pepper, plus more if needed
1 tbsp finely chopped fresh mint leaves
1 tbsp finely diced sweet red pepper

In a large skillet, add enough water to reach 2 inches up the side of the pan. Bring water just to the boil. Add 1 teaspoon of the salt and layer the asparagus evenly in the water. Cook the asparagus until just tender, about 5 to 7 minutes; remove the asparagus and drain on a dish towel.

In the meantime, in a small bowl, whisk together the oil, lime zest, lime juice, honey, pepper, and the remaining 1/4 teaspoon of salt. Stir in the mint. Taste and adjust seasoning if necessary. To serve: Layer the asparagus on a serving platter. Drizzle with the vinaigrette. Sprinkle with red pepper.

Note: If you’d like to serve the asparagus cold, plunge the hot asparagus into a large bowl of ice water immediately after cooking. Allow it to cool for 1 or 2 minutes. Drain as directed. Dress with vinaigrette just before serving.