Asparagus With Fresh Herbs

• 2 pounds asparagus
• 10 fresh basil leaves
• 4 fresh mint leaves
• Juice of 2 lemons
• 1 small bunch fresh chives
• 6 sprigs flat-leaf parsley
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons olive oil

1. Stand asparagus, tips up, in two inches of water and steam, covered, until still slightly al dente.
2. Remove to a serving platter.
3. Meanwhile, make sauce.
4. Combine basil, mint, lemon juice, chives, parsley, salt and pepper in blender or food processor.
5. Add two tablespoons olive oil.
6. Blend until smooth, adding more oil if necessary.
7. You will probably need 3 to 4 tablespoons.
8. Correct seasonings and pour sauce over asparagus.
9. Serve at room temperature.

asparagus, basil, mint, lemons, chives, parsley, salt, olive oil

Taken from cooking.nytimes.com/recipes/10539 (may not work)