Reviewed: Feb. 19, 2007

My husband and friends loved it! I will definitely make it again!

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booklvr-c

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Arcadia, California, USA

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Reviewed: Feb. 14, 2007

I thought this marinade was pretty good. It was easy to whip up with ingredients that I always have on hand.

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GOMELA

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Mesa, Arizona, USA

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Reviewed: Feb. 12, 2007

A favorite recipe of mine now that I have searched for just the right Asparagus recipe. Very easy and tasty!

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cindylester

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Reviewed: Feb. 6, 2007

So easy to make and what a hit with all the family.

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SUSUMILLER

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Reviewed: Jan. 30, 2007

very tasty!!!

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SHARONAIR

Cooking Level: Expert

Home Town: Montgomery, Alabama, USA

Living In: Smyrna, Georgia, USA

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Reviewed: Jan. 25, 2007

This was good. I marinated the asparagus in the oil and some vinegar for about 30 minutes before I cooked them.

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Rachel Haley

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Reviewed: Dec. 23, 2006

love this receipe I have served at home and taken to holdiay gatherings it is now a requested vegetable side EVERYTIME. I am a lazy cook and i just slather in olive oil, stack it together and layer with the cheese, acutally thinking of adding mozzeralla this year.

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lola

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Reviewed: Dec. 12, 2006

Very good, next time I will try adding garlic too. I may try using the balsamic as a dip instead of poring it over all of them - my kids didn't like it and I think it may be the vinegar.

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Kim Ryshk

Cooking Level: Expert

Home Town: Parsippany, New Jersey, USA

Living In: Minisink, New York, USA

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Reviewed: Dec. 2, 2006

This is very good. I served 4 lbs. of asparagus at Thanksgiving and it all was eaten. I roasted the asparagus at 400 for 10 minutes and followed the advice of others, putting the Parmigiano Regggiano on at the end. Next time I'll roast it a shorter time, as I like it crisper. Instead of 1/4 cup of balsamic, I used a smaller amount to finish the dish. It was delightful.

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Karen M

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Reviewed: Oct. 8, 2006

Yummy...left of the balsamic vinegar

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MDDOSS

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Reviewed: Aug. 12, 2006

I made this for dinner tonight to go with some Ribeye steaks and the only real variation I made to it was to leave the cheese off for the first 7 minutes and then pull the asparagus out of the oven and put the cheese on and bake for another 4 minutes. This was to keep the cheese from burning. I didn't measure my cheese but I know 1 ounce really isn't that much so I think next time I would add more cheese. I used freshly grated Parmigiano Reggiano and most of it melted and then there were only little flecks left to form the "crust". Sprinkling the balsamic on last was a great touch. I love the strong flavor of balsamic with vegetables though so you have to know you like that flavor.

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jenathomas

Cooking Level: Intermediate

Living In: Auburn, Washington, USA

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Reviewed: Jul. 6, 2006

Very good. I prefer the roasting to steaming. The balsamic adds a nice little flavor at the end. I forgot to add the parmesan and still enjoyed the dish.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Jun. 30, 2006

perfect, simple recipe. I've prepared this dish several times now and is an excellent side dish and really easy to make.

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nimblefingers

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Reviewed: Jun. 16, 2006

Finally! An asparagus recipe I REALLY love, and that's super easy to prepare. I sprinkled a little Monterey Jack first, then put parmesan on top. Sooooooo good.

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dagny21

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Juneau, Alaska, USA

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Reviewed: Jun. 9, 2006

Fantastic combination of ingredients, nothing needs to be added or subtracted. I agree that the parmesan shouldn't be added at the beginning of cooking time, more like closer to the end... it should just be past the edge of melty and not too brown. I usually start asparagus by a quick microwave steam for 30 seconds or so, and then roast. I don't know why, some other recipe I guess and it has always worked for me. You do not need an expensive balsamic for this recipe, of course if you have one it might be that much better... but I have made this recipe and several others using balsamic from Costco, from Safeway, from World Market... none of them expensive and all tasty when used as in this recipe.

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blackberry

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2006

I add a clove of garlic and marinate 1 hour. Do not over marinate or asparagus will be tart. Very good.

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Marie C.

Cooking Level: Expert

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Reviewed: Jun. 5, 2006

Yummy!

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BaysChick

Cooking Level: Expert

Home Town: Katy, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 2, 2006

I would rather lightly steam my asparagus and serve it with hollandaise sauce. I thought the parmesan was a gummy mass sitting on top of the asparagus, and that the balsamic did not partner well with the vegetable. I even went out and got a high quality balsamic, per other reviewers' advice.

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: May 31, 2006

As written I think this is a 3 star recipe but w/ just one very small, but very important, modification, it's definitely five star...I'm splittling the difference & giving four stars. I had some white asparagus (don't often find it but when I do, I snatch it up) that I have been eager to try in this recipe so I had hubby make this up for me while I relaxed, from a day w/ all 3 grandkids, in the bath w/ a glass of wine. I was very disappointed when I saw the finished dish & thought he didn't follow the recipe (he did)...I never noticed that the recipe calls for the parmesan to be added at the beginning of the 12 minute cook time. It was all melted up & shriveled away & I was expecting beautiful flakes of parmesan. I flaked some more up & that remedied that but next time I am following CarolineC's lead & topping it w/ parmesan after it's pulled out of the oven. The drizzle of balsamic was a perfect touch!

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