Steamed Asparagus With Herb Sauce

• 3 pounds asparagus
• 10 fresh basil leaves
• 4 sprigs watercress, plus additional watercress for garnish
• 5 large mint leaves
• 1 small handful parsley
• 1 tablespoon chopped chives
• Course salt and freshly ground pepper to taste
• 2 tablespoons fresh lemon juice
• 13 cup extra-virgin olive oil

1. Wash the asparagus carefully and gently scrape them to remove all trace of soil.
2. Tie together, according to size, with string.
3. Put the asparagus into two inches of boiling, salted water.
4. Cook, covered, for 15 to 20 minutes, according to size; the asparagus should remain al dente.
5. Drain and put into cold water briefly to cool rapidly and to maintain color.
6. Drain on paper towels, then place on a round platter, tips toward the center.
7. Prepare a sauce with the remaining ingredients.
8. Place all the herbs except for the additional watercress in a blender, add the salt and pepper, and blend for a second.
9. Add the lemon juice and then the oil in a trickle to the blender on low speed.
10. Pour the sauce over the cooled asparagus.
11. Garnish with the reserved watercress.
12. Serve at room temperature.

asparagus, basil, mint, handful parsley, chives, salt, lemon juice, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/2010 (may not work)