Reviewed: Apr. 29, 2012

I had never made asparagus before for my family but they loved this. Love when I have another recipe everyone likes!

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Reviewer:

EllyC

Cooking Level: Intermediate

Home Town: North Tonawanda, New York, USA

Reviewed: Apr. 14, 2012

I saw this recipe and then made it without looking back to the recipe. I realize now I did it a little different by accident- I put the garlic salt, parm and oil all together before cooking. It was super easy and tastes so good. I've made it about once a week since!! Oh, I also cut the spears before cooking.. same ingredients, just a little different. The parm gets crunchy yummy on the spears.. the flavor is amazing! My new go-to for Asparagus! Thanks!

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Reviewer:

spyrussian

Reviewed: Apr. 8, 2012

The recipe is very unclear about the amount of asparagus. 10 medium spears could mean 1/4 to 1 full pound. I used 1 pound of very pencil thin spears and the rest of the recipe as written. Because they were so tiny it only took about 15 minutes to roast at 375 degrees because I had something else in the oven. They needed more parmesan cheese after baking. It was fairly bland but I put enough cheese and some salt on to be tasty.

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Reviewer:

blueflagbaking

Cooking Level: Expert

Living In: Troy, Michigan, USA

Reviewed: Apr. 2, 2012

very very good. followed recipe exactly. Everyone liked it even my picky 3 and 9yr olds. Will definately make again!

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Reviewer:

mom of 3

Reviewed: Apr. 1, 2012

Perfect. Love this recipe. We use it very often. Just about the only way we prepare asparagus any more.

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Reviewer:

Shay

Reviewed: Mar. 24, 2012

Wish I could give this 10 stars! We always add more garlic but otherwise it's simply amazing!! We tend to make this as a side when we have guests over and we've had several non-aspagus eaters convert! BEST way to cook green veggies is to roast them like this. Broccoli, brussel sprouts, etc. YUM.

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Reviewer:

R.Cuestas

Cooking Level: Beginning

Home Town: Stevens Point, Wisconsin, USA

Living In: New Brighton, Minnesota, USA

Reviewed: Mar. 14, 2012

soo delicious!! it was a great recipe thanks!!

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Reviewer:

kadinjames05

Cooking Level: Expert

Home Town: Dexter, Maine, USA

Reviewed: Mar. 5, 2012

Extremely simple and easy. For me, the perfect way to do asparagus. I did, however, use 1 1/4 lbs. of thinnish spears (all I could find), meticulously snapped and shaved. I did not brush on the oil, but rather tossed it with the asparagus and a little freshly ground black pepper. Mine took only 8 minutes, total, due to the size of the spears; they were perfectly crisp-tender. I used a bit more Parmesan/garlic salt to sprinkle over because I upped the amount of asparagus used. This was enjoyed by all. Thanks.

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