Roasted Asparagus with Balsamic Vinaigrette
I never used to like asparagus. At all. I always felt it tasted like grass (or at least what I imagined grass must taste like). Disliking asparagus wasn’t a problem in my family, however, since there was always someone willing to take mine off my hands. Really, however, I should say I didn’t like asparagus until a few years ago, when I first made roasted asparagus. I followed the recipe from the cookbook Second Helpings from Union Square and I thought it was marvelous. The asparagus became black and carmelized, and the crunchy sea salt and sweet balsamic vinegar and earthy parmesan cheese all complemented it perfectly. Read the rest of this entry »
The captious vegetarian 