Ingredients

• Salt and freshly ground pepper

Directions

• Directions
• Place asparagus on a platter and let cool to room temperature. Pass the oil, vinegar, salt and pepper around the table. Pour some oil (about 2 tablespoon) and some vinegar (about 1 tablespoon) onto each plate.
• Place a fork underneath the top of your plate, tilting the plate gently toward you and pour the vinaigrette into the bottom of each plate. Sprinkle with salt and pepper.
• Serve the asparagus. Pick up a piece of asparagus from the platter with your hands and stir the vinaigrette with it a little before popping the tip in your mouth.
• Continue stirring and eating until you get to the tougher bottom part of the stem. Start over with a new piece, adding more oil and vinegar as needed. Pass finger bowls or damp towels after this entrée.