”It’s That Simple” is our series on recipes so effortless, you could whip them up blindfolded. Picture short ingredient lists, easygoing methods, and results so tasty you’ll text home about them. Last year, I came up with the idea for a raw smashed asparagus salad, a recipe I knew would be a winner. In my weekly meeting with food director Chris Morocco, I presented my concept, expecting awe and applause. Regrettably, Chris rejected the idea quicker than I could even complete it, remarking, “Raw asparagus sounds bad.” Eager to get the recipe approved, I raised the idea every few months. A year later, Chris finally gave in and let me give it a try. Holding a bunch of asparagus, I strode into the Test Kitchen, prepared a salad, and had everyone sample it. Chris’s face registered shock after just one bite.
