Reviewed: Apr. 16, 2006

I made this for Easter and we loved it. It was quick and easy. I will be making it frequently.

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Jen S

Cooking Level: Beginning

Home Town: Austin, Minnesota, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Apr. 12, 2006

Excellent recipe!

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MrsCooper

Cooking Level: Intermediate

Home Town: Winston Salem, North Carolina, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 13, 2006

This recipe may actually make my Easter dinner table! WOW!! I followed the recipe to a "T" -- I know, rare for me :-). It was absolutely perfect. I baked it for 15 minutes and next time will go more towards 10-12 minutes to keep that nice crunch to the asparagus. Bake it too long and it tends to get mushy. The balsamic vinegar makes the dish! Mmm Mmm.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 12, 2006

Very Very good. I love the parmesan flavor that it had. I have made asparagus a few different ways in the last week and this def was a keeper of a recipe. I would only bake for 12 minutes if you like them to have a nice crunch to them though. Beyond that they get mushy. THANKS!

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Mar. 11, 2006

Excellent! I had thin spears and roasted them for 10 minutes and they were perfect! We put the bottle of basalmic vinegar on the table and just seasoned with it as desired. I found this much easier than any other method of cooking asparagus -especially easy to control doneness!

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KSKEMP

Cooking Level: Expert

Home Town: Dubuque, Iowa, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Mar. 9, 2006

My husband thought this was just OK, but I did no care for it at all.

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MakMommy

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Reviewed: Feb. 15, 2006

Loved the balsamic vinegar and parmesan. Not a huge fan of asparagus but loved it made this way.

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Maria

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Feb. 15, 2006

This is the best Asparagus I have ever had. The balsamic vinegar adds such a unique taste- I was kind of leary of it but now I cant believe how wonderful it was. I also tossed in some sesame seeds when it was done cooking and that added a little nutty flavor that was a great compliment to the parmesan cheese. Will be making this alot in the future.

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Rhonda C

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Eugene, Oregon, USA

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Reviewed: Feb. 11, 2006

This is worth trying. I enjoyed the different blend of flavors.

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ERLPEARL

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Reviewed: Jan. 23, 2006

This is great! Try reducing the balsamic vinegar--just put it in a small saucepan and keep it at a fairly high simmer until it's syrupy. It mellows out the taste, and adds a little sweetness to the vinegar.

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carrie

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 17, 2006

I have gotten tons of compliments on this recipe. Fast and easy.

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CARRIEKELLER

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jan. 4, 2006

Excellent! I sauted' this instead of baked it and added some minced garlic. Very good. A keeper!

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Mrs. K

Cooking Level: Expert

Home Town: Beaverton, Oregon, USA

Living In: Henderson, Nevada, USA

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Reviewed: Dec. 19, 2005

12 minutes is way too long - mushy - maybe better just blacken them on the grill then grate fresh cheese over the top

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WENDY

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Reviewed: Dec. 4, 2005

Love this recipe! The more expensive balsamic is worth it.

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PARKCY

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Reviewed: Nov. 27, 2005

I've made this recipe twice and both times my husband and three year old ate every bite! This is a delicious way to prepare fresh asparagus.

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MIKIYAMADA

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Reviewed: Nov. 8, 2005

Pretty good. I prefer steaming the asparagus, but the balsamic vinegar and parmesean (I used shredded instead of shaved) added great flavor. Will make again.

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mom2wildchild

Cooking Level: Intermediate

Home Town: Bowie, Maryland, USA

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Nov. 1, 2005

We love this recipe! The combination of flavors is delicious and it just couldn't be any simpler to make. The first time I made it I overdid the olive oil b/c it didn't seem like enough - but I was wrong. It's perfect as written and this recipe is now a staple at our house.

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