The only way I'm eating asparagus this year.
Of course, it’s tempting to add all sorts of flourishes: slivers of avocado, tufts of dill, a drizzle of olive oil, a pinch of red pepper flakes. But the truth is, bread plus mayonnaise plus seasonal produce is uniquely delicious all on its own.
Tomatoes have an advantage because they are inherently juicy. Once cut into, they ooze all over your toast, which happily drinks it up the way you’d chug water after a long run. But that doesn’t mean you should limit your adventures in bread-mayo meals to just tomatoes. Try watery cucumbers or radishes, meaty roasted peppers or marinated artichokes, even squeaky blanched green beans. Or, my springtime favorite, asparagus.
Stalky and snappy, this ingredient doesn’t stick around long. All the more reason to show it off, unadorned. Most simply, you could do what our contributor Abra Berens does every spring: “I snatched a slender stalk from the box and shoved it into my mouth, sand and all. This is my ritual,” she writes in her cookbookFor anyone not near an asparagus patch—me and maybe you—we can still share the same simple pleasure, and almost as quickly. Just blanch asparagus in salty water and pile it on smothered toast. A few things to keep in mind along the way:
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