Reviewed: Mar. 24, 2012

We decided not to add the parmesan cheese, but did use toasted sesame oil. It came out perfectly!

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Reviewer:

acalladonato

Cooking Level: Intermediate

Reviewed: Mar. 23, 2012

Thank you SO much! Simple and wonderful. Mu husband raved. We were all wondering who would get the last bits and I was thinking I could put it into an egg dish to take to work in the morning... NOPE no leftovers.

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Reviewer:

Carrie

Cooking Level: Expert

Living In: Loveland, Colorado, USA

Reviewed: Mar. 5, 2012

Simple and delicious! Perfect side dish!

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Reviewer:

Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Jul. 10, 2011

Aside from waiting to add the parmesan once the asparagus is plated, this recipe is the best way to serve asparagus! Why oh WHY do people insist on making casseroles and covering their delicious asparagus with needless toppings??? Here's a quick, no fuss version I use: Toss raw asparagus in olive oil or melted butter, spread out onto baking sheet (lined w/ foil for easy cleanup), sprinkle almonds or cashews on top, and bake at 450 in toaster oven or conventional oven for about 10 minutes. Top with parmesan when ready to serve. Delicioso!!!

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Reviewer:

stephanie

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

Living In: San Antonio, Texas, USA

Reviewed: Jun. 1, 2011

sooo yummy! i used a non-stick pan so i had no trouble some others mentioned about cheese sticking. you do need to watch it because once the cheese starts to brown, it goes fast.

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Reviewer:

Heather

Reviewed: May 3, 2011

I made it just as the recipe said. Didn't bother boiling it first. Was delicious!

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Reviewer:

Oureatinghabits

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Apr. 26, 2011

Good and tasty. I prepped the asparagus, as usual w/olive oil, fresh ground salt and pepper, minced garlic under the broiler. Then, added the almonds toward the end, and parm cheese at the last second to kind of melt it but not totally melt it.

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Reviewer:

tralden

Reviewed: Mar. 24, 2011

Decent. I am not a big Asparagus fan, but I am looking to expand my taste buds. This recipe is fine, but I still can't get into the Asparagus flavor!

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Reviewer:

ericksonpad

Reviewed: Mar. 3, 2011

After reading other reviews, i boiled the asparagus before putting it in the pan and it turned out great! A really great side dish!

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Reviewer:

hillary_kern214

Reviewed: Jan. 8, 2011

Didn't care for the cooking method, which is why I rate this four stars. Specifically, I know that adding and "cooking" the cheese with the asparagus in the pan would have resulted in a sticky, nasty pan to clean so while I used the ingredients as directed in the recipe, I just modified how I put it together. I simply steamed the asparagus, then dressed it up with the almonds (toasted at 350 degrees for 5 minutes) and shaved Parmigiano-Reggiano. Elegant and steps above plain, cooked asparagus - five stars.

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