10medium to largeasparagus spears – about 7 ounceswashed and trimmed
1/8 teaspooncoarse salt
Freshly ground black pepper
Bring a large pot of salted water to a boil. Drop green onion into pot. Count off 10 seconds, then scoop it out and plunge into cold water. Place on a towel to drain. Add asparagus to boiling water and cook until just tender, 2-4 minutes. Remove with tongs and plunge into cold water. Drain on a towel.
Place butter in a skillet and melt over low heat. Remove from heat and add asparagus, rolling gently to coat. Add salt, chives, and a quick grind of pepper, tossing to distribute. Allow to cool completely.
Carefully pull off the two outermost green onions layers. Lay one strip on a work surface and place half the asparagus spears across it. Gather ends of strip and tie a nice knot, forming a tight little bundle. Repeat with second strip and asparagus. Return bundles to pan and cover. At serving time, add 1 tablespoon water to pan, cover, and reheat.
Amount Per Serving
% Daily Value*
Total Carbohydrates 4g1%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.