I Like My Asparagus Roasted, How About You?
Last week on the New York Times's Diner's Journal blog, Marion Burros opined that she likes her (local) asparagus snappy but not too snappy, somewhere north of al dente. I like to roast asparagus in a 450-degree oven for ten minutes, drizzled with extra-virgin olive oil and sprinkled with kosher salt. I then take the asparagus out of the oven and top it with flash-fried capers. I think I first found this recipe in one of Rozanne Gold's 1-2-3 Cookbooks. But now, I've found a recipe online.... More
