Sometimes the best thing to do with the copious juices from a roast (in this case roasted pork shoulder) is use them to cook your vegetables. We found some beautiful fat, juicy asparagus at the local market and tossed them in the plentiful meat juice. Then we roasted them at 425°F. for about 20 minutes until they were tender. We let the vegetables rest in the juice as we carved the meat and by the time we ate them, they could easily have been, and for some of us were, the center of the plate.
April 5, 2006