Roasted Asparagus with Peppers and Shallots
Appears in Cook's Country April/May 2006
No matter how you cook it, asparagus almost always looks good. Good taste is another story. We wanted to try roasting, a dry-heat cooking method likely to enhance rather than diminish the essential flavor of this popular vegetable.
WHY THIS RECIPE WORKS
We wanted the asparagus in our Roasted Asparagus with Peppers and Shallots recipe to have lots of flavor, so we tossed the spears with a garlic and herb marinade, then cooked them (along with some peppers and shallots) hot and high to caram...