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Roast Asparagus with Tomato Relish from 'Family Table'

May 2, 2013

[Photograph: Marcus Nilsson]

I eat bunches, upon bunches, upon bunches of asparagus every spring. It's the one seasonal vegetable that is both easy to prep and also easy to find—none of this crazy ramp hoarding for me. Usually I stick with plain steamed or roasted spears with just a touch of salt, oil, and maybe lemon. This version is quick, easy, and a perfectly wonderful way to enjoy asparagus, but sometimes a new idea is welcome. In Michael Romano and Karen Stabiner's Family Table, Gramercy Tavern chef Michael Ant

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