Terese Allen is a former chef whose books and articles feature the pleasures and benefits of local foods, sustainable cooking and culinary folklore. She pens columns for Edible Madison and Edible Door magazines and is co-founder of the Culinary History Enthusiasts of Wisconsin (CHEW).Learn More
Raw, steamed, sautéed or grilled, asparagus is a versatile side dish for any meal. But this roasted asparagus trumps them all. Bring out the vegetable’s natural sweetness in this easy recipe with just a little butter and a dash of salt and pepper.