Easy side from the Williams-Sonoma Vegetable cookbook.
2 bunches asparagus, trimmed
2 tbsp dry vermouth
salt and pepper
1 tbsp pesto sauce (I made my own)
2 tbsp olive oil
Preheat oven to 450.
Toss asparagus with vermouth, oil and salt and pepper.
Roast 10 minutes.
Toss with pesto sauce and serve.