Reviewed: Aug. 28, 2005

This was a simple dish to prepare and makes for a nice presentation. Next time I prepare this, I may substitute the basalmic for lemon juice.

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Jenny

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Aug. 25, 2005

It was OK. I think I just prefer steaming asparagus and adding lemon juice.

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Sully

Cooking Level: Intermediate

Living In: Cambridge, Massachusetts, USA

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Reviewed: Aug. 16, 2005

I thought these were absoultely divine, makes a fine presentation too. Thanks!

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AURORA625

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Reviewed: Aug. 9, 2005

Awesome and takes hardly any time. I didn't have the balsamic vinegar, but great nonetheless.

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CRL200

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Reviewed: Aug. 5, 2005

My family loved this. First they tried it without the vinegar and liked it. But once they sprinkled on the basalmic they fell in love!

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DAMOMMA94

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Reviewed: Jul. 23, 2005

This was very easy and tasty. It would be a great dish for company.

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DOMESTICGODDESS4

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Reviewed: Jul. 5, 2005

I don't normally like asparagus, but this recipe is delicious...I add a clove of crushed garlic when tossing, and I use the best cold pressed olive oil that I can afford....excellent, and I now go out of my way to buy asparagus - thank you!!

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TJ & Doc

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jun. 28, 2005

I don't get the hype! Now I absolutely adore asparagus, parmesan, *and* balsamic vinegar; but when I made this dish, the shaved parmesan just sat on top of the asparagus and fell off in dry slivers instead of becoming more of a sauce (which I was kinda expecting). I agree that the parmesan should be grated instead of shaved to help alleviate the problem. The flavors together were fine--the texture was just poor.

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Mara

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Houma, Louisiana, USA

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Reviewed: Jun. 16, 2005

I really loved this dish. I cooked it at 350 for about 12-15 minutes & it turned out really great. I will definitely be using this recipe again.

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Lovecooking

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Reviewed: Jun. 9, 2005

GREAT taste and very QUICK and EASY.

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FIREFLYMOMMY

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Reviewed: May 27, 2005

So good! I couldn't stop eating it.

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PERRIN3170

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Reviewed: May 26, 2005

Awesome! We double the cheese and balsamic vinegar. Love it!

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BILLIEBEE3

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Reviewed: May 24, 2005

The first time I made this, I checked the asparagus after 10 mins, and they were burned. I ended up throwing them away. This time I just pan-fried them til tender, served them up, topped them with shaved Parmesan, then drizzled a little balsamic vinegar over. Excellent!

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Caroline C

Cooking Level: Expert

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Reviewed: May 20, 2005

I really liked this recipe and it is so simple to make. I used finely shredded fancy parmesan and it turned out pretty crunchy.

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LUVZSUSHI

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Reviewed: May 14, 2005

Wonderful! I was concerned when I put this in the oven, and it started smoking, but I turned the oven down to 350, and cooked the asparagus for about 12 min. Sweet, tender and delicious. I had sprinkled on some finely minced garlic, and it was just right. I even forgot the vinegar, and we still loved it!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: May 14, 2005

Almost 5 stars, except that I feel the parmesan would have been tastier and better distributed if it were grated instead of shaved.

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smatiszik

Cooking Level: Intermediate

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Reviewed: May 12, 2005

5/12/05 I had some issues with this dish. First, the asparagus were ready to be removed from the oven in 7 minutes or so- they would have burned if I left them in longer. Plus, the cheese didn't really stick to the asparagus very well. However, my mom Loved it, and although I prefer other cooking methods, I also thought it tasted decenty. Give it a try.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Apr. 18, 2005

I made this the other night for company ... Very mushy ... Luckily they were good friends of ours so I wasn't embarrased.

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JULIESM

Cooking Level: Intermediate

Home Town: Saylorsburg, Pennsylvania, USA

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Reviewed: Apr. 17, 2005

I have to go against popular opinion on this dish and say that I was very disappointed. I didnt think that the balsamic vinegar complimented the aspargus whatsoever (and that is coming from a person who usually loves apsaragus AND balsamic.) Thanks anyway Kimber.

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