Roasted asparagus spears are crisp-tender with great flavor. They can be roasted at higher temperatures as well (400° to 500°F), in which case the roasting time is short (8 to 10 minutes). If you are roasting meat or poultry at 375°F, that temperature will be fine for the asparagus, too. Don’t add the asparagus to the oven too soon or it will be overcooked.

　　

Ingredients

makes 6 to 8 servings

　　1 1/2 pounds fresh asparagus, trimmed

　　1 tablespoon vegetable oil or melted butter

　　1 tablespoon sesame oil

　　1 tablespoon soy sauce

　　

Step 1

Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 450°F. Cover a shallow baking or roasting pan with foil and coat with nonstick spray.

　　

Step 2

Toss the asparagus with the vegetable and sesame oils and the soy sauce. Arrange in a single layer on the prepared pan. (The asparagus can be prepared ahead, ready for roasting; it does not need to be refrigerated unless you prepare it a day ahead.)

　　

Step 3

Roast on the bottom rack (beneath a roast, if applicable) or on a rack in the center of the oven for 8 to 10 minutes, until the asparagus is crisp-tender.

　　

Roasted Asparagus with Basil Pesto and Pine Nuts

Step 4

Toss the asparagus with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon kosher salt. Roast for 5 minutes. Sprinkle with 2 tablespoons pine nuts and finish roasting. Transfer the asparagus to a heated serving dish and coat with 2 to 3 tablespoons prepared basil pesto. Sprinkle with 1 tablespoon freshly grated Parmesan.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.