Local asparagus is everywhere and we are particularly fond of fat specimens, like the ones pictured above, for their versatility and their rich texture. Today we revisited one of our favorite techniques, that of salt searing. Instead of steaks, we cooked these beautiful green stalks on a layer of salt in a cast iron skillet over high heat just until they softened and charred around the edges. The finished vegetables were juicy and tender, with a sweet earthy flavor that didn’t need any other adornment.
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