Simmering asparagus briefly in well-salted water is the way for first-of-the-season asparagus. A stellar first course or a light lunch.
Faith is making this Ina Garten recipe for Thanksgiving. Every time we eat this, we rave about it. It’s from Ina’s new book, Make It Ahead. Tip: You can assemble the bundles, top with truffle butter and cheese, and refrigerate for up to 12 hours. Bake before serving, says Ina.
Local asparagus is still at farmers’ markets, and that’s where we were inspired to play a little with a simple, tasty dish. In a booth at the Greenport Farmers’ Market on the North Fork of Long Island, there was Noah Schwartz, chef and owner of Noah’s Restaurant in Greenport, cooking small plates to support farm-fresh products. […]