Roast asparagus! What time and temp do you like?

[Robin Garr]

What's your preference for roasting asparagus? I like 10-15 minutes at 450F, but how about you? How hot? How long?

This recipe by Martha Rose Shulman is pretty close to what I like, although I might crank up the heat a little more to go for browning. As Yaniger famously said, "The Maillard Reaction is your friend."

https://cooking.nytimes.com/recipes/101 ... -asparagus

I've also been known to dust the roasting spear-grass with a little grated Parmigiano toward the end ...

I actually prefer to saute asparagus on the stove top, a little olive oil and a healthy sprinkling of minced garlic.

I don't know. Depends on the asparagus, how good (although I'm unlikely to put the really good stuff in the oven at all), how thick, how thin, etc.

But your specs sound good.

[Jenise]

Confession: I don't roast asparagus. It does taste good, but I much prefer the fresh 100% natural, unvarnished taste of steamed. I prepare it this way most of the time, and then either finish it with lemon and butter for a main course accompaniament or, probably more often, let it cool down and finish with a tarragon vinaigrette or lemon juice, olive oil and parmesan cheese for a starter course.

[Robin Garr]

Those are delicious approaches, too, Jenise. I just like variety. Some days I feel like a roast, some days I don't.

[Jenise]

If good fresh asparagus were available year round at a reasonable price, I'd probably be more adventurous. Problem is, season's always over before I get my fill. OH, and my entire asparagus garden was killed by this winter's cold.

[Robin Garr]

Well, now, if you're talking about fresh local (or garden) asparagus, I'd agree: Simplest is best. I really don't mind Peruvian (most common off-season source) for roasting, risotto, pesto and other dishes where it's not a standalone.

I often just coat with olive oil, salt and pepper, and put it on the grill. (I use a grill pan for this.) Medium heat is best but I'll just go with whatever heat I'm using for what I'm cooking, so if it's a steak the heat's going to be high. Turn until it just begins to char on the outside. Easy and good. Works with many other vegetables too such as onions, green peppers, zucchini, etc.