PENCIL-THIN ASPARAGUS AND SCALLIONS

Pencil-Thin Asparagus and Scallions image

Yield Serves 4

Number Of Ingredients 3

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3/4 pound pencil-thin asparagus (about 30 stalks), trimmed and lower stalks peeled
15 pencil-thin whole scallions, trimmed and cut to length of asparagus, plus 2 scallion whites minced
2 tablespoons unsalted butter

Steps:

In a kettle of boiling salted water cook asparagus until crisp-tender, about 5 minutes. Remove asparagus with tongs and immediately plunge into a bowl of ice and cold water. In water in kettle cook whole scallions until crisp-tender, about 4 minutes. Remove scallions with tongs and immediately plunge into bowl of ice and cold water. Drain asparagus and scallions on paper towels. Asparagus and scallions may be prepared up to this point 1 day in advance and kept covered and chilled.
In a large non-stick skillet sauté minced scallion in butter over moderately high heat until softened, about 2 minutes. Stir in asparagus, whole scallions, and salt and pepper to taste and sauté, stirring occasionally, until heated through, about 5 minutes.