Roasted Asparagus

1 lb fresh asparagus 2 ts olive oil 2 tb parmesan cheese; shredded 1 lemon; cut into wedges

Preheat oven to 500 degrees. Arrange asparagus in a single layer in a shallow baking pan. With a pastry brush, paint the oil on the asparagus spears. Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks. Turn spears occasionally for even cooking and to avoid browning. Place asparagus spears on serving platter. Sprinkle with cheese. Serve with lemon wedges.

Asparagus Vinaigrette

2 lb fresh asparagus 1/4 c rice vinegar 1/2 ts grated lemon rind 2 tb lemon juice 2 tb water 1 tb olive oil 1/2 ts dry mustard 1/4 ts ground white pepper 1 diced pimento, drained

Snap off tough ends of asparagus; remove scales from stalks with a knife or vegetable peeler, if desired. Cook asparagus, covered, in a small amount of boiling water for 6 minutes or until crisp tender. Drain. Place in a shallow dish.

Combine vinegar and remaining 7 ingredients in a jar; cover and shake vigorously. Pour over asparagus; cover and chill one hour. Drain asparagus before serving.

(Provenance unknown).