Reviewed: Apr. 13, 2009

Great recipe. I doubled the potatoes but reduced the rosemary and thyme. I marinate the potato mixture in a bag for about an hour before putting in the oven. Make sure the potatoes are pretty much completely done before you add the asparagus.

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steph4x4

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Reviewed: Apr. 12, 2009

I cut the salt and spices in half, and only added the asparagus the last 10 minutes. It came out delicious - even my picky teenagers loved it!

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hutchlm

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Reviewed: Apr. 6, 2009

I agree the cooking time was off, but otherwise good.

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betsdanforth

Cooking Level: Intermediate

Home Town: Shenandoah, Iowa, USA

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Reviewed: Apr. 5, 2009

I'm sorry I didn't read the reviews first as I usually do. I totally agree that the amount of rosemary and thyme is overkill. 1/4 - 1/2 tsp at the most would be appropriate. Also, my asparagus was overcooked by the time the potatoes were done, so as others have mentioned, definitely cook potatoes 30 mins and THEN add the asparagus. I too had to throw mine out. Husband said it felt like we were eating a sprinkling of potatoes on spices. I will try this recipe again but with the changes.

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SimplyRawesome

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2009

I followed the recipe with the exception of the seasoning. I have a Italian Herb seasoning that I used in place of the rosemary and thyme. I didn't feel like going out to buy seasonings I never use. I ate 3 helpings, while my boyfriend demanded I leave him leftovers:)This paired wonderfully with grilled tri-tip.

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Dancing Queen

Cooking Level: Intermediate

Home Town: Hanford, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Mar. 16, 2009

I made this last night to go with my steak. I love potatoes and asparagus and this made a great combo. Since I halved the recipe I did use two tbs each of the thyme and rosemary, even that it smelled a little overpowering at first it turned out just perfect once cooked.

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okimadoki

Cooking Level: Expert

Home Town: Nuremberg, Bayern, Germany

Living In: Austin, Texas, USA

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Reviewed: Mar. 5, 2009

Very delicious dish. Grumpy wasn't crazy for it but I LOVED it. I did cut the thyme and rosemary down. I thought 4 tsp each would have been way too much (like many other's here). I did use all the garlic though! YUMMY!

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Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Hermon, New York, USA

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Reviewed: Feb. 17, 2009

I love roasted potatoes and I love asparagus. I had no idea there was a recipe for cooking them together! We really like this in our house but I am a potato purist and prefer only oil, salt, and pepper. BTW, another easy method for cooking these is to toss the potatoes in the oil and seasonings, place cut side down in a big hot nonstick pan (lid on) over med/high. After 15 minutes, toss the asparagus pieces in the residual oil and seasonings. Lift the lid on the pan, turn the pieces of potato over and dump in the asparagus. Slap the lid on and finish off for another 10 minutes. I find this method to be easier than using the stove.

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bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

Living In: Kearney, Missouri, USA

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Reviewed: Feb. 15, 2009

I did not like asparagus until I tried this dish... I made the full amount of servings and it wasn't enough for the two of us, we kept wanting more! I used coarse sea salt, fresh rosemary, and dried thyme and when I took the foil off for the last 10 minutes, I sprinkled the top with shredded parmesan. Marvelous!

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Amanda

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Elgin, South Carolina, USA

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Reviewed: Feb. 10, 2009

GREAT RECIPE JUST DRIZZLED A LITTLE BUTTER ON TOP.

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JANKONAS

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Reviewed: Jan. 19, 2009

I made this for my husband and my Nazi-baking neighbor. She loved it and asked for the recipe. I agree w/ others about cooking the potatoes longer before adding the asparagus. For the rest, we all season to personal taste...

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Meehoo

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Reviewed: Dec. 31, 2008

After my own modifications, this has earned 5 stars! I personally thought it needed a bit more color and flavor so I added 1 small onion chopped and 1 red bell pepper cut into chunks. I also thought after reading the recipe that the spices it was asking for was WAY too much, so I halved all the spices. Even my husband liked it, and he doesn't like onions or red bell peppers... he went in for 2nds!! Thank you for sharing your recipe :-).

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BusyMomma92607

Cooking Level: Beginning

Home Town: Yakima, Washington, USA

Living In: Missoula, Montana, USA

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Reviewed: Dec. 28, 2008

Awesome recipe! I had adjust since I had a prime rib in the oven, so I cooked at 325 for 90 minutes and not mushy at all. Asparagus went in for last 10 minutes only.

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JACKIFL

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Reviewed: Nov. 9, 2008

My husband and I loved this this recipe. Easy to make and very yummy. I cut back on cooking time with the asparagus and only had it in the oven for about 10 minutes. Great side dish, will do again.

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~Andrea~

Cooking Level: Intermediate

Home Town: Sylvania, Ohio, USA

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Reviewed: Oct. 20, 2008

Always looking for healthy veggie dishes--this was great. I only added 2 1/2 tsp rosemary and 2 1/2 tsp thyme (plenty for us) and added the asparagus 5 minutes later, covered and cooked for 10, instead of 15 minutes.

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tkdgal

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Reviewed: Sep. 20, 2008

Just tried it once...will try again. I like the idea, mine just didn't turn out the way I expected. Maybe less oil - the potatoes were somewhat mushy, not crispy. **Just tried it again tonight - I do like this recipe, but still wish the potatoes were crispy. Tonight though I did cut back on the oil and used just as much as the recipe calls for, also added some chopped onions and minced garlic - that added some great flavor. We love asparagus so I was happy for find another recipe for it.

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jenabowen

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Reviewed: Sep. 16, 2008

Easy to make, looks elegant, and tastes great.

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bonkselle23

Cooking Level: Beginning

Living In: New York, New York, USA

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Reviewed: Aug. 22, 2008

Really good, but way too much Thyme when prepared according to the recipe the first time. If you cut back the Thyme it is much better! A great side dish made by my husband to go with Filet Minon on our anniversary...I love this web site! So many great recipes:)

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bec

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Reviewed: Aug. 12, 2008

Love it just the way it is!!

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Becca Miller

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Fishers, Indiana, USA

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Reviewed: Aug. 10, 2008

This was OK. Not bad, but not great. I guess I just don't care for roasted vegetables.... but I needed something light to go with the Balsamic Chicken and Fresh Mozzarella dish (by TVMOVIEGIRL) that I made for my bf and I tonight. I scaled this to 3 servings for the two of us. Per other's reviews, here's what I did: a) only used half the amount of herbs (dried) called for, b) roasted the potatoes, covered, for 30 minutes at 425 degrees, c) added asparagus (covered) and roasted 5 minutes and d) uncovered dish and roasted all veggies for another 5 minutes. Turned out PERFECT!!! Just not crazy about the taste (again, I think I am not a roasted veggie gal). Good recipe, but not for me. I definitely think anyone who likes veggies prepared this way would enjoy this one. Thanks anyways!

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