Braised White Asparagus

If you cannot find white asparagus, use thick green asparagus stalks.

2 tbsp (30 ml) extra-virgin olive oil
½ cup (125 ml) water
2 fresh bay leaves
Several sprigs fresh thyme
2 lbs (1 kg) white asparagus, peeled and trimmed
Sea salt and freshly ground white pepper
Chive blossoms (optional garnish)

1.  Place olive oil, water and herbs in a large, heavy-bottomed skillet over medium-high heat and add asparagus. Turn asparagus so it is coated with oil and water mixture and when liquid come to a boil, reduce heat to medium-low, cover and cook until tender, turning asparagus from time to time so it cooks evenly and turns golden, 8 to 10 min.

2.  When asparagus is nearly tender, remove the cover and cook it, shaking the pan and stirring, until any liquid evaporates. Remove from heat, season with salt and pepper and transfer to a serving dish. Garnish with chive blossoms and serve immediately.

4 to 6 servings