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by
Ezra Klein
A few weeks ago, I teased an asparagus recipe I was tweaking, and promised to post it when I had the proportions a bit closer to figured out. Well, today’s the day. The dish is simple to make, and works really well as a side dish. If you like your food spicy, use the pickled chilies. If not, skip them (but stick with the red pepper flakes). We clear? Good. You’ll need:
Ezra Klein is a former Prospect writer and current editor-in-chief at Vox. His work has appeared in the LA Times, The Guardian, The Washington Monthly, The New Republic, Slate, and The Columbia Journalism Review. He’s been a commentator on MSNBC, CNN, NPR, and more. More by Ezra Klein
