Appears in Cook's Illustrated March/April 2016
A blazing-hot oven is only part of the formula for deeply browned, crisp-tender spears.
We roasted relatively thick asparagus spears on a preheated baking sheet in a 500-degree oven, which ensured that they browned deeply and quickly. Not moving the spears during cooking allowed them to get a rich sear on one side and remain v...