Reviewed: Jan. 3, 2009

Easy, healthy & delicious!

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Reviewed: Dec. 31, 2008

Asparagus was good, so were mushrooms, way too much rosemary for my taste though. Will probably try again with perhaps 1/4 the amount of rosemary and see how that works.

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MattH

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2008

This is a perfect hot veggie side dish. I added minced garlic. Even my 3 and 2-yr-olds ate it. Yum!

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LilWebb

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Reviewed: Oct. 20, 2008

A wonderful and light side dish. Even those who don't care for asparagus too much will love this!

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missdoeverything

Cooking Level: Beginning

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Reviewed: Oct. 14, 2008

I didn't have any rosemary on hand so I used an herbes de Provence mix and it turned out really great! Thnx :)

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lomagu

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2008

This recipe is so delicious and easy. I printed the recipe last week and I have made it three times.

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JDALE76

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Reviewed: Sep. 18, 2008

really simple but good. added some onion in as well, yum

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SMalt

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Reviewed: Sep. 10, 2008

Delicious. Took a risk and made for a dinner party with new friends. Everyone LOVED it, even the kids! I crushed dried rosemary into a powder and sprinkled over before baking to reduce the stick like factor dried rosemary can sometimes have.

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KRISTEN627

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2008

Made this dish for a party and was very pleased. It flew off the buffet table. I loved the rosemary flavor.

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em2781

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Jun. 2, 2008

This was great! Both the mushrooms and the asparagus were cooked perfectly and it was just the right amount of seasoning. Thanks!

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Rachel

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Reviewed: May 16, 2008

This was good, but nothing spectacular

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LROBERTS09

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Reviewed: Apr. 10, 2008

This was a great recipe and so easy to prepare - loved the rosemary flavor - I marinated the veggies(as per recipe) for a couple hrs. in a plastic bay with some sprigs of rosemary. I'll save this recipe!

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Joys from CA

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Reviewed: Apr. 10, 2008

This veggies are delicious, specially for vegan side dishes or as part of a nice decor on the table. I added some chopped red peppers. It changed the appearance of the dish with a nice colors.

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Nurynski

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2008

I made this for our Easter dinner and it was very delicious. I used baby bella mushrooms and it gave it a more meaty texture and taste. Easy and great combination.

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samaralou

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 23, 2008

Made as a side dish for dinner party and even the picky eaters ate it. Thanks for the great recipe. Very easy and will make again.

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ELAINETG1

Cooking Level: Intermediate

Home Town: Summerfield, North Carolina, USA

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Reviewed: Mar. 23, 2008

This was fantastic and so-o-o easy; the mushrooms and asparagus were cooked to perfection. I used portabella mushrooms, quartered. Based on comments from others, rather than mincing the rosemary, I just pulled sprigs off of the stem and sprinkled over so could be easily removed if not wanted. I also added a couple of dashes of garlic powder. Also, when I removed from the oven, I sprinkled over with balsamic vinegar—excellent! Will definitely make again –and again.

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LPK

Cooking Level: Intermediate

Home Town: Durham, North Carolina, USA

Living In: Clonsilla, County Dublin, Ireland

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Reviewed: Mar. 13, 2008

We host a lot of get-togethers, from pot-lucks and barbeques to more formal meals and this is one of the "must haves" at every one. There are never any leftovers no matter how much I make! Delicious!

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SPUDDYSMOM

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Reviewed: Mar. 1, 2008

This was so easy. I put the asparagus and mushrooms on the cookie sheet then just poured the olive oil over them and tossed them with my hands. That way I didn't dirty up a bowl. Then I sprinkled it with chopped, dried rosemary and regular salt and it turned out great. Also, the asparagus really shrink up so it's okay if you have slightly more than a single layer of stalks. Just stir them halfway through the roasting.

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Lalia

Cooking Level: Intermediate

Home Town: Coburg, Oregon, USA

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Reviewed: Feb. 22, 2008

My husband and I really loved this recipe. It was suppose to serve 6 but the two of us ate all of it.

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Cecyl Herguth

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Reviewed: Feb. 18, 2008

I guess I'm one of the few who prepared this as written--with the rosemary. I used a little less than called for, but it complemented the asparagus and mushrooms well and was a nice addition. Simple, easy, delicious, and makes for a beautiul presentation on the dinner plate.

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