Do not peel asparagus. Break off tough ends, and drop in boiling water. Boil about 3 minutes, or until barely tender. Lift out with tongs and set on serving plate. Sprinkle with salt. Serve at room temperature.
Eat with your fingers. This is pure asparagus with nothing else in the way. Finished solely with a sprinkle of sea salt, they're the fresh foil for other dishes. Serve them at room temperature.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.