Asparagus were steamed to a dreadfully pathetic wilt, and tasted, I assumed, no better than the old grass clippings trapped in the blades of the lawn mower. It was only when I decided to overcome my own fear of these precocious green stalks did I come to fully appreciate them. Now every spring I prepare them the same way—lightly sautéed in a bit of oil, salt and peppered, and then with a good squeeze of lime juice over them to give them a bit of spark! It was Elise who thought of tossing a bit of mint on them creating a complimentary cooling flavor. So very mojito-esque, minus the rum, of course. A delicious, easy, and fast preparation for asparagus (which, by the way, should always be eaten with your fingers).
