Broiled Asparagus with Soy-Ginger Vinaigrette

From America's Test Kitchen

Why this recipe works:

Broiling can intensify the flavor of asparagus, turning it sweet and nutty. But getting the asparagus to cook through evenly can be tricky. We wanted a foolproof broiling method for turning out browned, tender spears every time.

To start, we found that with thicker asparagus, the exterior began to char before the interior of the spears became fully tender. When we used thinner spears, however, the interior was tender by the time the exterior was browned. Keeping the spears about four inches away from the broiling element allowed them to caramelize properly without charring. To encourage browning, we tossed the asparagus with olive oil before broiling. Shaking the pan with the asparagus as it cooked ensured that the spears cooked evenly. The intense dry heat of the broiler concentrated the flavor of the asparagus, and the exterior caramelization made the spears especially sweet.

Serves 6 to 8

Ingredients

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