I prepared this recipe for the first time this weekend...for a reception serving a light dinner (for 40-50 guests with sophisticated pallets) following a concert. It was also the first time I had used the wonderfully helpful servings converter you provide. I followed the suggestion of a reviewer to marinate the asparagus before roasting. For almost 10# of asparagus, I divided the asparagus into four batches for marinating (an hour) and roasting (about 12 min.) Having roasted asparagus and other veggies previously in my oven, I had an idea about the time needed for achieving a crisp/tender outcome. I salted generously, added generous amounts of garlic to the marinade and added the shredded parmesan after roasting. Along with the last batch of aspragus I roasted a thinly sliced lemon which I added on top on of the serving platter. The dish was a hit...not a single stalk of asparagus was left to bring home! Thank you, Allrecipes, for helping me look good!!-
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I prepared this recipe for the first time this weekend...for a reception serving a light...