Reviewed: Nov. 1, 2009

Excellent recipe. Thanks for sharing.

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kbsteen

Cooking Level: Intermediate

Home Town: Glasgow, Kentucky, USA

Living In: Freedom, Kentucky, USA

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Reviewed: Oct. 28, 2009

I did what another reviewer suggested...boiled asparagus for 2 minutes then placed in ice water. Melted butter and toasted almonds for a couple minutes ,added asparagus and sprinkled with parmesan.

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elb0316

Cooking Level: Intermediate

Home Town: Brawley, California, USA

Living In: La Jolla, California, USA

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Reviewed: Oct. 25, 2009

Wicked! We love it!

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kissy

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Reviewed: Oct. 15, 2009

I love this recipe! We make this all the time. We use these roasted garlic sliced almond accents because the garlic really brings out the flavor of the asparagus. Delicious!

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simplegourmet

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Reviewed: Oct. 13, 2009

Very easy and quick. I, too, waited until after the cooking to add the cheese, but I put the nuts in with the asparagus so they could toast.

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healthycooker

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Reviewed: Oct. 5, 2009

tasty. almonds gave it a nice nutty flavor. might also try adding a dash of lemon next time and cutting out butter for olive oil.

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Chloe

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

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Reviewed: Sep. 28, 2009

YUM, YUM without changing anything!!

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eshee

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2009

Very easy instructions, very different result from my usual grilled asparagus with olive oil and garlic. Per others' suggestion, I did boil mine first as well, but drained the water and immediately added butter and 1 T Olive oil to saute on the stovetop. We didn't have almonds on hand so I substituted minced pecans with excellent results. I used Kroger grated Parmesan but merely dusted the spears and let it stay in a warm oven to melt the cheese w/o making a stringy mess. I'll start alternating this dish with my usual garlic broiled spears.

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San07

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Reviewed: Sep. 20, 2009

This was the best asparagus I ever made. I'll be sticking with this recipe from now on. I read another reviewers note about boiling the asparagus, then chilling it in ice water, then cooking it as the recipe states. It made it perfect. I used the normal kraft parmesan and let it get its slight brown crisp. I used smart balance butter which cut down on the fat. I highly suggest this recipe. Didn't have the almonds but didn't need them cause it did not lack any flavor what so ever. It is like having asparagus in a fine steakhouse!

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Julie

Cooking Level: Intermediate

Home Town: Bristol, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 16, 2009

I really liked this recipe! I think it needs to be said that you should use the pre-grated parmesan cheese in the classic green container. Otherwise, it will all melt and clump together if you use fresh. I followed the recipe and it came out beautifully! The only change I made was to sub 1/2 the butter with olive oil. I'm always tempted to add salt, and I did in this case, but it really wasn't needed because of the salt in the cheese. Also, don't be tempted to add garlic either. The flavors are wonderful as is!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Sep. 7, 2009

Cooked this tonight and it was perfect! I used Almond Accents Italian Parmesan(found in salad sect. of supermarket.

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Sue Mc

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Reviewed: Sep. 3, 2009

Delicious and easy. Not great leftover... but, we gobbled most of it up on the first night anyway! Will make over and over again!

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omigodshoes

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Reviewed: Aug. 30, 2009

My guests loved this dish, and so did I. I couldn't find fresh Parmesan so i used regular Parmesan you'd sprinkle on pasta dishes. I'd eat it more often but it really messes up my urine :(

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tdixon18

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Reviewed: Aug. 20, 2009

the best~!! the only way i like to eat asparagus..

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Mom of 3 boys

Cooking Level: Intermediate

Home Town: Havana, Illinois, USA

Living In: New Castle, Indiana, USA

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Reviewed: Aug. 4, 2009

Really fast and definitely easy! I followed others suggestions of boiling asparagus a couple of minutes before putting in a skillet and I shredded parmesan on after it had been plated. Also, I used pine nuts instead of almonds because I had them on hand. I love roasted asparagus and this was definitely a nice change. I will make again.

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Gjesso

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Reviewed: Jul. 27, 2009

This was a nice alternative way to prepare asparagus. I'm sure I will use this recipe again.

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Jun. 28, 2009

I have to say that I hate asparagus...but asparagus is so good for you that I wanted to give it another try. This recipe made asparagus very tolerable to me! thanks!

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amandajean

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2009

I toasted the almonds first, it adds a great flavour! I also blanched the asparagus before putting it in the pan with the Parm and Almonds.

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Hunter's Mom 2008

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Jun. 3, 2009

This was a wonderful dish! I made it twice, and it was definitely better to sprinkle the cheese on just before serving. It's just a little globby if you sprinkle the cheese while it is still in the pan. I transferred the cooked asparagus to a serving dish, sprinkled the cheese, tossed it and sprinkled a little more... Perfection! Even my picky 4 & 5 year olds liked it! Wow, that's really saying something!

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Jennajennabobenna

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Reviewed: May 6, 2009

Awesome! For healthier variation when I made a second time, I steamed the asparagus, toasted the almond briefly at 350 in the oven, then plated and sprinkled parm cheese on top, drizzled w/EVOO.

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taralynne

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Asparagus with Sliced Almonds and Parmesan Cheese

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