Roasted Asparagus

When I first arrived in Tuscany, my friend Annagloria, showed me around her town, Tavarnelle, and then offered to take me to the village to purchase groceries and supplies. I met the butcher. There are two in town, but “this one is the best,” said Annagloria. I purchased sausage and prosciutto. We walked next door to the “vegetable and fruit store,” and met the two ladies who work in there. “You can get fruit in the supermarket, but it’s better here,” Annagloria said. I walked over to inspect their squash blossoms and she said, “Don’t touch. They will handle it for you.” I didn’t know if this was because they are so “into” customer service that they want to bag my fruits and vegetables personally, or because they don’t want anyone handling the fruit. Over the course of the next few days I learned that the greengrocers are the only ones who handle the fruits and vegetables in Italy. I like that.

Ingredients

1 lb. Asparagus, fresh

2 Tbl Extra virgin olive oil

1 tsp Kosher salt

1/2 tsp Fresh ground black pepper

Instructions

Preheat oven to 350 degrees.

Toss the asparagus with olive oil, salt and pepper. Place on baking sheet lined with wax paper. Bake 12 minutes. Remove from oven and serve immediately.

Recent Recipes

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

RobertStJohn.com