Once the shine has worn off the first asparagus of the season, turn to roasting for a surprisingly robust flavor.
| 2 | lb. asparagus | |
| ~ | Extra-virgin olive oil | |
| ~ | Sea salt and freshly ground pepper | |
| ~ | Lemon wedges (optional) | |
| ~ | Parmesan or Dry Jack cheese (optional) | |
| ~ | Garlic mayonnaise, pesto, or romesco sauce (optional) |
Be sure to read Deborah Madison’s article on cooking with local and seasonal produce.
This content is from the Deborah Madison collection.
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