1 bunch asparagus, cut into 2″-3″ pieces

2 Tablespoon extra virgin olive oil

1 teaspoon minced garlic

½-1 teaspoon Italian seasoning

½ -1 teaspoon salt (I used pink Himalayan salt, but any would do)

Freshly cracked black pepper, to taste

Directions

Steam asparagus 5-7 minutes until just fork tender, but still firm.

Remove to bowl and let cool.

Add olive oil, garlic, salt, pepper, and Italian seasoning. Toss to coat asparagus completely.

Can be eaten at room temperature or refrigerated prior to eating as a cold salad. The flavors of the dressing get more pronounced if refrigerated.