i love my cast iron grill pan. it puts those fun grill marks on sandwiches, roasted vegetables, and anything in between. i've had it for a little over a year, and it has become one of my favourite cookware pieces. the recipe here is one of the multitude of ways i cooked my 28 pounds of asparagus.
1 pound asparagus
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon red pepper flakes
cut the woody ends off asparagus, and marinate the edible ends in olive oil, garlic and red pepper flakes. if you are sensitive to heat, you might choose to use less pepper flakes. on the other hand, if you are a heat fiend, sub chili oil for the olive oil. place a cast iron grill pan in the oven, and preheat to 425°f. preheating the cast iron not only provides a lovely satisfying sizzle, but helps keep things from sticking (and cleanup much easier!). once heated, pull the skillet out and place your asparagus lengthwise in the pan. bake the asparagus at 425°f for at least 25 minutes, flipping once or twice to get nice grill marks on all sides of the stalks.
when the asparagus starts to develop brown roasting spots, it is done. i've roasted anywhere between 25-40 minutes before, depending on desired tenderness.