Roasted Asparagus Four Ways

By á-174942

Ingredients

• 2 bunches asparagus - (preferably thick) trimmed, and peeled if needed
• 2 tablespoons dry white wine or dry vermouth
• Salt to taste
• Freshly-ground black pepper to taste
• 3 tablespoons extra-virgin olive oil
• Juice of 1/2 lemon

Details

Servings 4

Preparation

Step 1

Position a rack in the upper third of an oven and preheat to 450 degrees.

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 ounces 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 tablespoons 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 recipe).

This recipe yields 4 servings.