The one really important thing to remember about roasting asparagus is to try and get spears similar in width, so they’ll cook in about the same time. Thin to medium spears are best for roasting. A rack keeps the asparagus from steaming on the sheet pan.
|1||bunch thin-to-medium asparagus spears, ends snapped off|
|Olive oil (for sprinkling)|
|Salt and pepper, to taste|
|1||tablespoon good-quality balsamic vinegar, or more to taste|
1. Set the oven at 450 degrees. Have on hand a rimmed baking sheet fitted with a rack.
2. Toss the spears with oil. Set them on the rack so they don’t touch one another (if necessary, set them perpendicular to the direction of the rack ribs so they don’t fall through).
3. Roast for 10 minutes, or until the stalks appear slightly blistered but still bright green. Sprinkle with salt and pepper and with tongs, turn the stalks. Continue roasting for 5 minutes, or until the asparagus are tender. Transfer to a plate and sprinkle with balsamic vinegar.
T. Susan Chang