Roasted Asparagus
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By Appears in Cook's Illustrated March/April 2016
A blazing-hot oven is only part of the formula for deeply browned, crisp-tender spears.
WHY THIS RECIPE WORKS
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...
