Reviewed: Jul. 4, 2008

very good....made foil pouches and grilled this.thanks

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ARMYCOOKWIFE

	Cooking Level: Intermediate Living In: Fountain, Colorado, USA
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Reviewed: Jun. 11, 2008

This was pretty good. I have made this twice. The first time, I followed the recipe exactly. My asparagus turned out mushy and there was way way way too much seasoning. The second time around, I reduced both the thyme and rosemary to one teaspoon each (as other reviews suggested) and added the asparagus during the last 10 minutes of cooking. It was much better and I will be making it this way again and again!

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AMMATHEWS822

	Cooking Level: Intermediate Living In: Spokane, Washington, USA
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Reviewed: Jun. 9, 2008

This was alright, I liked it, but my aparagus loving husband wasn't a fan. He likes it crisp, and it got mushy.

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smiley3

	Cooking Level: Intermediate
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Reviewed: May 27, 2008

Thanks for the recipe. I had this dish at a baby shower this past weekend and loved it so I had to find it. This was the closest I found and it was wonderful! I did not have red potatoes, only yukon gold, so I used them and it turned out just as great. We had garlic on our shrimp that I served with this dish, so I left it out of this recipe and it was super fresh and still good without the garlic. I only cooked the asparagus for about 7 minutes because I like mine still crunchy. Perfect.

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bridgett

	Cooking Level: Expert Home Town: Houston, Texas, USA Living In: Westminster, Colorado, USA
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Reviewed: May 26, 2008

I really thought I would like this a lot more than than I did. I don't think the taste of the asparagus came through enough for my tastes and I love asparagus. I also thought there was too much olive oil and I did cut it back a little.

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Diane

	Cooking Level: Expert Home Town: Easton, Pennsylvania, USA
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Reviewed: May 23, 2008

I followed the recipe and everyone loved it. I thought it made too much. But there were no leftovers. I started to notice that the asparagus would disappear faster. So I double the asparagus. Otherwise, it is great. The flavor of all the seasonings is great. But I can see how the texture could throw you off. Perhaps, substitute with powdered seasonings.

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msrain

	Cooking Level: Expert Home Town: Dallas, Texas, USA
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Reviewed: May 8, 2008

I left out the herbs because I am not a big fan of rosemary and I am out of thyme... Just added lemon juice and butter (in place of oil) and it was absolutely delicious!

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MISSVEG

	Cooking Level: Intermediate Living In: Seattle, Washington, USA
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Reviewed: Apr. 10, 2008

The recipe is easy to fix and the potatoes with asparagus is a nice combination. However, I think there is far too much Rosemary and Thyme. I would reduce to about 1tsp each in the future.

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Julie P

	Cooking Level: Intermediate
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Reviewed: Apr. 7, 2008

Yum-O!!!! We used recipe exactly, and cooked in grill pan on the grill! Great flavor. Guest loved it at our cookout with grilled pork loin. Great meal!!

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Jamie


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Reviewed: Mar. 24, 2008

It's a pretty dish but, I didn't exactly love it. I cooked the asparagus as long as the recipe indicated and that was just way too long. 10 minutes is plenty of time for the asparagus. Thank you for the recipe!

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FloridaGirl

	Cooking Level: Expert Home Town: Tucson, Arizona, USA Living In: Orlando, Florida, USA
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Reviewed: Mar. 24, 2008

I used this recipies least night and my guests LOVED It. I thought it was pretty good, the spices are a little overpowering (I took the suggestions and only used a tsp of each) I also took the advise to only cook the asparagus for 10 minutes. I would suggerst this to anyone wanting to try somehting differnt. It also looks pretty on the table.

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Dakotas Mommy


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Reviewed: Feb. 26, 2008

Yes the 4 teaspoons thyme and rosemary would've been way, way too much. I used 1tsp of each and it turned out great.

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jpatterson


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Reviewed: Feb. 18, 2008

I have made this a few times and it is always a big hit with our guests!! We use fresh herds instead of dry.

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diane


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Reviewed: Feb. 15, 2008

Wonderful! I followed other suggestions and cooked potatoes at 425 for 30 min covered, then 5 covered with asparagus and 5 more uncovered. The asparagus turned out perfectly. I also added raw onions to the potatoes, and everything turned out great! This will definitely be my go-to roasted potato recipe. Thanks!

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MondoCook


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Reviewed: Feb. 11, 2008

This is an EXCELLENT recipe! It's healthy and definitely very easy. The potatoes came out piping hot and the asparagas was cooked just right. I am totally making this again!

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Tara

	Cooking Level: Beginning Living In: Corpus Christi, Texas, USA
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Reviewed: Feb. 10, 2008

I made this using yellow fingerling potatoes a red bell pepper and only one teaspoon each of the herbs.It was wonderful. My kids loved it as well. Thank you for another recipe that I will use often!

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BECKY


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Reviewed: Feb. 8, 2008

this gets 10 stars. the potatoes and asparagus were cooked perfectly - i followed a suggestion of cooking asparagus 5 min covered and 5 min uncovered. the garlic was like butter - fantastic!

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cmc1031

	Home Town: Piscataway, New Jersey, USA Living In: Long Beach, New York, USA
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Reviewed: Jan. 24, 2008

I did not care for this. if you cook the asparagus as long as the recipie calls for its overcooked, and dont cut the asparagus, also less spices.

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Mrs. B

	Cooking Level: Beginning
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Reviewed: Jan. 16, 2008

My boyfriend and I made this recipe a part of our date night this week. It was wonderful. I read some of the reviews that mentioned it had too much rosemary and thyme, but I like both herbs very much and had no problem at all with it. I left the asparagus whole, b/c I forgot I was supposed to cut them up, but it was fantastic. The potatoes were nice and crispy and the asparagus was wonderfully tender. Thank you for sharing.

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Elizabeth Ann

	Cooking Level: Expert Home Town: Muskogee, Oklahoma, USA Living In: Norman, Oklahoma, USA
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Reviewed: Jan. 7, 2008

If you feel that the spices will be overwhelming, reduce it. However, I followed the recipe as is and it was just fine.

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Flaquita

Cooking Level: Expert

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