PETER: When I immigrated to the US, I was exposed to many vegetables that I had never tasted back in China. I remember hearing about asparagus in Shanghai, but it was expensive, hard to get, and mostly cultivated for Westerners. The first time I had asparagus, it reminded me of a type of bamboo shoot with a clean, sweet finish and crunch. I knew I had to use it at Nanking. Every year, I would wait until it came into season and pick out the ones that were firm to touch but s
