It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them. Last year I had the idea to make a raw smashed asparagus salad, a recipe I knew would be a hit. During my weekly meeting with food director Chris Morocco , I shared my concept, ready to be met with awe and applause. Sadly, Chris shot it down faster than I could finish the thought, saying, “Raw asparagus sounds bad.” Determined to get the recipe approved, I brought up the idea every few months. A full year later, Chris caved and let me try it. With a bunch of asparagus in hand, I marched into the Test Kitchen, whipped up a salad, and had everyone taste. After one bite, Chris looked shocked. “This salad is a revelation,” he said. (And it was with out-of-season stalks too!) Smashing vegetables softens their raw, fibrous bite and breaks down their structure.…