Food & Wine (April 2015)
Spring! We're so happy to finally -- finally! -- be hitting spring here in Washington, D.C.
And for us there's probably no vegetable that quite sings "spring!" more than young, tender asparagus.
We're asparagus purists, especially when it's at the height of season. Lightly steam or sauté it, sprinkle it with the faintest whisper of salt, and eat. That's how we like it.
So what about this Crunchy Asparagus Salad full of Japanese flavors? Would it make the cut for our simple-is-best approach to spring asparagus?