Roasted Asparagus Four Ways
- 2 bunches asparagus, preferably thick, trimmed
and peeled if needed
- 2 Tbs. dry white wine or dry vermouth
- Salt and freshly ground pepper, to taste
- 3 Tbs. extra-virgin olive oil
- Juice of 1/2 lemon
In a large, shallow baking pan or on a rimmed baking sheet, toss together the asparagus, wine, salt, pepper and olive oil until the asparagus spears are evenly coated.
Roast the asparagus until the spears are browned in spots and are just tender-crisp, about 10 minutes. Do not overcook.
Transfer the asparagus to a platter and drizzle with the lemon juice, to taste. Serve immediately or try any of the following variations.
Roasted Asparagus with Shaved Parmesan:
Drizzle the hot roasted asparagus with lemon juice as directed. Then, using a cheese shaver, a vegetable peeler or a paring knife, shave 1 to 2 oz. Parmigiano-Reggiano, pecorino romano, Asiago or dry jack cheese over the asparagus.
Roasted Asparagus with Pesto:
Omit the lemon juice. Toss the hot roasted asparagus with 1 to 2 Tbs. pesto, or to taste. Serve immediately.
Roasted Asparagus with Hollandaise:
Drizzle the hot roasted asparagus with lemon juice as directed, then serve it with hollandaise sauce (see related recipe at left).