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For many years, I struggled to find the perfect asparagus. Crunchy yet cooked stalks that were not covered in butter, yet still immensely flavorful. After unsuccessfully steaming, poaching and pan-frying, I turned to the oven for a solution.
While this recipe is simple and quick (making it the last thing you should prepare before serving a meal), it is the means of making a perfect side dish, and should be part of a chef’s repertoire.