If the Asparagus are large, peel them just shy of the tip. If they are small (pencil size), no peeling is necessary. Blanch (boil in lightly salted water) or steam the asparagus until crisp-tender. Immediately plunge into an ice-water bath to stop the cooking. Drain and arrange on plates.
Spoon the vinaigrette of your choice over the center of the asparagus and garnish with egg or goat cheese, if desired.
© 2004 John Ash. All rights reserved.