Here's a recipe from the spring issue for roasted asparagus, that I just happened to have made again last night for dinner. It's one of my favorites. There are lots of recipes for roasted asparagus, and it's a pretty simple thing to do. But the difference with this recipe is that you preheat the pan in the oven. So when you add the asparagus to the hot pan, you get an immediate sizzle. The asparagus roasts quickly, though the time really does depend on the thickness of your stalks. So you just have to check on it. When the tips start to get crispy, it's done—and delicious.
Makes 2–4 servings
1 bunch of asparagus, approximately 1/2 pound
1/8 cup olive oil
1/2 teaspoon of kosher salt, or your favorite fancy sea salt
Freshly ground black pepper
Put a medium sized shallow roasting pan in the oven and preheat the oven to 450 degrees.
Rinse the asparagus and dry completely. In a large bowl combine the asparagus with the olive oil, salt and pepper, toss to coat the asparagus with the olive oil and to evenly distribute the seasonings.
When the oven is up to temperature, carefully put the asparagus mixture into the hot pan, spreading it out into one layer. It will sizzle. Roast in the oven until the asparagus is soft and the ends are slightly brown and crispy, approximately 10–20 minutes, depending on the thickness of the asparagus.