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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Reviewed: Apr. 19, 2009

Delicious, quick, easy! I added mushrooms as well, just because I am a mushroom addict. I also put some more garlic into the butter before I added the asparagus. Definately a regular on my menu.

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BRIHANNA

Home Town: Middleboro, Massachusetts, USA

Living In: Raynham, Massachusetts, USA

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Reviewed: Apr. 18, 2009

I rate this as 3 1/2 stars. This recipe tasted good, although I did have a little bit of trouble with the cheese. The almonds and the cheese clumped together when the cheese melted, and it didn't stick to the asparagas at all. Like I said, it tasted good, but because of the cheese problem, the presentation was lacking.

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corndogmcp

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Apr. 6, 2009

I used the suggestion to boil the asparagus and then put it in ice water. The firmness of the asparagus was perfect!

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daisymae1969

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Reviewed: Apr. 6, 2009

Very bland. Of all the ways I've made asparagus, this is my least preferred.

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Ben E.

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Reviewed: Apr. 6, 2009

I would give it about 4 1/2 but the option isn't here I guess. My favorite asparagus is roasted with course salt, pepper and olive oil. This was however very tasty and very easy. My husband loved it and wants it added to our Easter dinner menue.

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Cheri

Cooking Level: Expert

Home Town: Dartmouth, Nova Scotia, Canada

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Reviewed: Mar. 29, 2009

Almonds, Asparagus and parm cheese are my new favorite combination!

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Cyd

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Reviewed: Mar. 23, 2009

Followed Caroline C's advice to boil in salted water for 2 minutes then put in ice water before cooking on stove. Omitted the parmesan. Turned out PERFECT. My fiance still hasn't stopped talking about it!

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Chef Steph

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Mar. 22, 2009

Lemon/pepper goes great with this.

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

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Reviewed: Mar. 13, 2009

I was looking for a new way to cook asparagus so I gave this recipe a try. I'm so glad I did because it's awesome! We ate it all that night, so when we fixed our pork chop left overs the next night, I tried the same recipe with green beans instead of asparagus and that was just as yummy! This is a keeper.

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Lisa in Phoenix

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 10, 2009

I can find no fault with this recipe. We all liked it, but then again, we haven't found many asparagus recipes we don't like. We are asparagus freaks and like it just about any way you can find to cook it. I did use slivered almonds since it is what I had and toasted them before adding to the asparagus and cheese.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Mar. 9, 2009

Very tasty!

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Bimmers

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Reviewed: Mar. 6, 2009

I used olive oil, put the almonds in last, and added parmesan on the plate. My husband doesn't care of almonds nor asparagus thought it was really good!

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nancy

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Reviewed: Mar. 1, 2009

I too boiled the asparagus first. I had a few almonds on hand that I had to cut up myself. I addedthem in with the asparagus and butter so they would soften a bit. It was terrific! I will most definately make this again!

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Amanda

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Reviewed: Mar. 1, 2009

Very good !!

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Donna

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Reviewed: Feb. 27, 2009

Very good. However, I had the same problem as a lot people with the cheese turing into a massive glob. But, it was still super yummy!

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kittylover25

Cooking Level: Beginning

Home Town: Brea, California, USA

Living In: Irvine, California, USA

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Reviewed: Feb. 23, 2009

I have been trying for the past six months to get my children to eat asaparagus. Everything I tried didn't work. Tonight, they not only gobbled up every last spear I had prepared but asked for more. The best!

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Miriam

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

Aside from what other reviewers commented I found using the parmesan cheese as the recipe instructs to be a fantastic and elegent way to serve asparagus. I believe the problem with those who found addding the cheese while cooking didn't work was because they used the dried type of parmesan. I used freshly grated parmesan and the recipe turned out superb, made an elegent presentation and tasted wonderful. This recipe will definitely go into my recipe box. I will also serve it to dinner guests. I give it five stars plus!!

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barbara b.

Home Town: Hartford, Connecticut, USA

Living In: Northampton, Massachusetts, USA

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Reviewed: Feb. 17, 2009

This is a really tasty recipe for a side vegetable. My sister in law and my husband both loved it, and they've always hated asparagus! I gave it four stars, because the butter and cheese tasted slightly on the heavier side; just my preference to not have asparagus get overwhelmed with a heavy taste.

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