4 tablespoons unsalted butter, softened
1 teaspoon good-quality chili powder
6 large ears corn, in husks

Methods:

In small bowl, combine butter, chili powder and 1/4 teaspoon salt. Heat broiler. Sprinkle husks with water; place on broiler-pan rack. Broil 4 inches from heat 10 minutes, turning, until all sides of husks are blackened in many spots. Shut off broiler; set oven temperature to 500 degrees F.

Roast corn in oven 5 minutes longer, just until tender. Peel back husks with clean kitchen towel; remove silk, keeping husk attached to corn cob. Serve with chili butter.

2 1/2 pounds fresh asparagus
2 tablespoons olive oil
Salt and pepper
1/2 cup Parmesan cheese, grated
Lemon wedges

Methods:

Heat oven to 400 degrees F.

Break off tough ends of asparagus and place on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 15 – 20 minutes and then sprinkle with cheese and bake for another minute until cheese melts. Serve with lemon wedges.

2 1/2 pounds medium asparagus, trimmed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 ounces feta cheese, crumbled (1/2 cup)

Methods:

Put oven rack in lower third of oven and preheat oven to 500 degrees F.

Toss asparagus with oil, salt, and pepper in a large shallow baking pan and arrange in 1 layer. Roast, shaking pan once about halfway through roasting, until asparagus is just tender when pierced with a fork, 8 to 14 minutes total. Serve asparagus sprinkled with cheese.