crisp and sweet Charred + sweet + crisp + easy = huge win for all home cooks In order to make sure that the asparagus cooks relatively easily and doesn’t dry out under the broiler, it’s essential to toss the spears with a thin coating of oil before they hit the heat Oil is not only a better heatdistribution medium than the naked air, but by filling in all the microscopic nooks and crannies left behind by evaporating moisture, it also keeps vegetables from turning shriveled or leathery You can get fancy by drizzling melted herb butter or lemon juice or sprinkling grated cheese on broiled or grilled vegetables after cooking, but in all honesty, the best way to eat them is straightaway with your fingers The key to using the oven is to use crazy high heat to maximize caramelization while still maintaining a pleasant crispness The best way to do this is to use a heavy rimmed baking sheet and preheat it for at least 10 minutes or so on the bottom rack in a 500°F oven Toss your vegetables with a bit of olive oil, salt, and pepper, and throw them onto the pan The vegetables should sizzle and start browning as soon as they hit the pan Alternatively, place the vegetables on a rimmed baking sheet a few inches away from the broiler element heated to high In just a few minutes, you’re good to go Sprinkle with some lemon or a nice sharp grating cheese Parm works, Pecorino is better, Cotija is just plain cool