Simmering asparagus briefly in well-salted water is the way for first-of-the-season asparagus. A stellar first course or a light lunch.
• ON-DEMAND: Listen to Faith and the gang talk to David Tanis about this recipe, as well as others from David’s book. •
Excerpted from David Tanis Market Cooking by David Tanis (Artisan Books). Copyright © 2017. Photographs by Evan Sung.