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Roasted Asparagus |
| I feel I should always give credit to George Germon and Johanne Killeen for this recipe, even though roasted asparagus -- indeed, all kinds of roasted vegetables -- are served all over these days. They are the husband-and-wife chef-owners of the highly acclaimed Al Forno restaurant in Providence, Rhode Island, and the authors of a cookbook with their restaurant's recipes, Cucina Simpatica (HarperCollins, $25). George and Johanne pioneered the high temperature roasting of vegetables in the early 80s, about the same time they invented grilled pizza. By the way, at Al Forno, a bit of butter would also dress the asparagus. I find the light brushing of olive oil and a liberal salting is enough. |
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Arrange the asparagus in one layer on a baking sheet and brush them lightly with olive oil. Alternately, drizzle a little olive oil on the baking sheet, then roll the asparagus around to coat them with oil. Sprinkle lightly with salt, if desired. Place the asparagus in a preheated 500-degree oven and roast until the spears are tender. The medium-thick asparagus I favor take about 8 minutes to roast tender. |
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© 1999 - 2004 Arthur Schwartz, All Rights Reserved