Editor's note: The recipe below is from How to Cook Everything by Mark Bittman. For Bittman's tips on preparing a modern Passover meal, click here.

　　

Ingredients

Makes 6 servings

　　2 1/2 to 3 pounds asparagus, trimmed and peeled

　　2 tablespoons extra-virgin olive oil

　　Salt to taste

　　Lemon wedges

　　

Step 1

1. Preheat the oven to 450°F, preheat the broiler or a gas grill, or start a charcoal or wood fire. If you're roasting or broiling, place the asparagus in a roasting pan and drizzle with a tablespoon or two of oil; sprinkle with salt. If you're grilling, brush the asparagus with oil and sprinkle with salt. Place in the oven, under the broiler, or on the grill.

　　

Step 2

2. Roast or grill, turning the spears once or twice, just until the thick part of the stalks can be pierced with a knife, 10 to 15 minutes. Broiling time will be shorter, taking 5 to 10 minutes total. Serve immediately or at room temperature, with lemon wedges.

　　Reprinted with permission from How to Cook Everything by Mark Bittman. © 2008 Wiley