Start by trimming the ends, cutting the spears into thirds,
then setting aside. Slice a Serrano pepper in half, remove the stem, membrane,
and seeds, and thinly slice.
When the asparagus is this thin, I prefer to blanch it to
keep it from breaking. It also allows you to monitor it closely so you don’t
overcook, and you can throw the peppers in along with the asparagus.
In a large pot or straight sided pan, bring some salted
water to a light boil. Add the asparagus, then turn the heat to low. After 30
seconds to a minute, toss in the sliced chili pepper, give it another 10
seconds, then gently pour into a strainer.
Rinse immediately with cold water to keep the asparagus from
cooking any further, drain well, and set aside on a dry towel. To serve, toss
together with a little bit of olive oil and salt to taste.
