This recipe for roasted asparagus is only slightly different from a recipe I posted previously. In this case, there is no Parmesan cheese or black pepper, and the asparagus is cooked at a higher temperature. But I like both versions. This recipe comes from The Essential New York Times Cookbook.
"You'll love the strategy in this recipe. By placing your oven rack on the highest shelf and roasting the asparagus on it with the oven cranked to 500 degrees, you get perfectly roasted sprouts--shocked with heat on the outside, moist as morning grass on the inside.
1 1/2 pounds asparagus
2 to 3 tablespoons olive oil
1. Move an oven rack to the highest shelf and heat the oven to 500 degrees. Wash the asparagus under cold running water. Cut away about 1 inch from the bottom of each spear. Place the asparagus in a single layer in a roasting pan and brush with the olive oil. Sprinkle with salt to taste, and shake the pan or roll the asparagus so the salt disperses.
2. Roast the asparagus until the spears are tender when pierced with the tip of a knife, 10 to 12 minutes, depending on the thickness. Transfer to a serving platter. Serves 6."