"I don't like blanching asparagus," says David Chang. The star chef reveals his preferred method and a super-simple recipe for the vibrant spring vegetable.

F&W Editors
May 30, 2014

"I don't like blanching asparagus," says David Chang. "You leach out all the flavor. Pan-roasting is much better." His clever recipe calls for topping the tender spears with a delicate, super-simple sauce made from puréed asparagus.

Recipe: Pan-Roasted Asparagus in Asparagus Sauce

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