My New Favorite Way to Cook Asparagus Happened by Accident

Of all the methods for roasted vegetables with browned edges and perfectly tender, not-at-all overcooked insides—leaving the cut vegetables in the fridge to dry out overnight, as you would a chicken; forgoing the foil and the parchment; sticking with a high temperature; positioning your baking sheet in the hottest part of your oven—the one I […]