(recipe, Christian Gaudreault & Star Spilos)
Whether your asparagus spears are thin or thick, you need to trim the stem ends, which can be tough, by snapping off the last 1 1/2 inches. This recipe oven-roasts them, but in summer, you can fire up the barbecue and grill them.
To roast pine nuts, place the nuts on a baking tray in a 350-degree oven for 8 to 10 minutes, or until golden brown. Culinate editor's note: Drizzle a little balsamic vinegar or vincotto over the cooked asparagus, if you like.