The Food Lab: Better Home Cooking Through Science

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 heat-
distribution 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.