Asparagus With Lemon And Mint - cooking recipe

Ingredients

2 lbs asparagus, pencil-thin trimmed and cut diagonally into 2-in . lengths
2 tablespoons extra virgin olive oil
2 teaspoons lemon zest, finely grated
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3 tablespoons very fresh mint mint leaves, finely shredded
1 tablespoon lemon juice

Preparation

In large pot of boiling salted water, cook asparagus 3 to 5 minutes, until crisp-tender. Drain in colander; dry on paper towel.
In serving bowl, combine olive oil, lemon zest, salt and pepper. Add hot aspargus. Toss mixture to bring to room temperature.
Just before serving, stir in mint and lemon juice.
Serve at room temperature.