Roasted Asparagus Four Ways

When preparing asparagus for cooking, check for a tough, fibrous inedible portion at the base of each spear. You can cut off the dry, coarse-looking base or simply break off the tough end of each spear by bending it gently until it snaps. It will break precisely where the tender part ends and the tough part begins. If the skin seems thick and tough, use a vegetable peeler or paring knife to peel the stalk to within about 2 inches of the tip. This will help the asparagus cook more evenly.
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Customer Reviews for Roasted Asparagus Four Ways
Review 1 for Roasted Asparagus Four Ways
5 out of 5
5 out of 5
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Las Vegas, NV
May 3, 2010
Would You Recommend? Yes
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Easy Elegant Asparagus
May 3, 2010
I will never again put an asparagus spear in boiling water! Roasting is the only way to enjoy these delicate spears. The vermouth adds so much flavor, so don't omit it. This is our favorite springtime vegetable.