Posted on August 04, 2010
1 bunch asparagus, trimmed
Extra virgin olive oil
Didi Davis Food Sumac Pepper Salt
Trim the asparagus by snapping off the ends (it will break where the tender and tough parts meet). Place the asparagus in a steamer basket and steam for 3 to 5 minutes, depending on the size, or until the spears are tender yet offer a bit of resistance when pierced with the tip of a sharp knife. Transfer to a platter. Drizzle liberally with extra virgin olive oil. Sprinkle with Didi Davis Food Sumac Pepper Salt. Toss well and serve either warm, room temperature or chilled. Takes under 10 minutes to prepare this light side dish with its unique Middle Eastern flair!