Reviewed: Feb. 9, 2008

This was fabulous. I left off the rosemary because I just can't stand it, and used some minced garlic instead. We were so impressed with the way the tips of the asparagus got all delicious and crunchy! I've made it twice this week (asparagus was on sale), once with the mushrooms and once without. This is now my favorite way to cook asparagus!

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 16, 2008

Only used asparagus but very good!

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butterflymomma

Cooking Level: Expert

Home Town: Riverside, California, USA

Living In: Temecula, California, USA

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Reviewed: Jan. 15, 2008

This is a great way to prepare asparagus. I absolutely loved it!

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Stefanie

Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA

Living In: Elkhart, Indiana, USA

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Reviewed: Dec. 27, 2007

I made this for Christmas dinner and it was a huge hit! Absolutely wonderful flavor. Thank you for sharing this recipe.

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Jeanne

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Reviewed: Dec. 22, 2007

We loved the asparagus & mushrooms.I added onion in just for something extra.I left out the rosemary b/c our tenderloin was cooked with rosemary and I wanted the vegetables to stand out. Great! A great quick & easy recipe! Thanks!

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JillyBean

Cooking Level: Expert

Home Town: Seaford, Delaware, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Dec. 16, 2007

Great recipe! I've made this several times. White mushrooms are good, portobellos are great. I've tried this with thick asparagus and found roasting for 15 minutes is good. But I tried pencil thin ones once, and 15 minutes was too long and they got burnt and mushy.

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Mirika

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Reviewed: Nov. 30, 2007

Brilliant! I made this for Thanksgiving with the relatives, then the next night for Thanksgiving with friends. The 2nd time I threw some fresh broccoli into the mix. A very simple, delicious dish.

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mezo

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 28, 2007

An easy to prepare and very tasty recipe, I made as directed, except just before serving sprinkled the asparagus and mushrooms with 1/3 cup of crumbled feta cheese. Delicious.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Oct. 19, 2007

I really liked the roasted mushrooms but I wasn't a big fan of the rosemary and asparagus. Thanks for the idea though - I'll definitely try it out with another herb.

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lobsteriffic

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Oct. 7, 2007

I love roasted asparagus with garlic. I chop some up and roast with it. If you don't want it to be crunchy, add it the last seven minutes.

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Angie

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Reviewed: Sep. 15, 2007

I actually left out the rosemary and only used salt and pepper. It was great! I even roasted them for entirely too long one time and it was still good. Great to use for a party...very easy and so good!

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beginnerchef

Cooking Level: Beginning

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 14, 2007

I left out the rosemary just because I am not a fan of it. Was still very good.

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mommy3

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Reviewed: Sep. 5, 2007

The rosemary really adds a nice flavor. My boyfriend loved it... he had no clue it was diet food!

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Medi

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Reviewed: Apr. 15, 2007

This was so delicious and easy to prepare. The rosemary added a wonderful flavor that gave the dish a slightly spicy aftertaste. I used baby bellas and shiitakes--delish! This was surprisingly filling (I doubled the recipe and made it as a main dish).

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Mar. 30, 2007

Great recipe. thanks

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SCHOOLCHEF

Cooking Level: Professional

Living In: Ellwood City, Pennsylvania, USA

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Reviewed: Jan. 3, 2007

This was delicious...I made this the other night, along with lemon dill salmon and boiled red potatoes.

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NERDYCHEESECAKE

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 14, 2006

Awesome flavors blended together! So easy to make!

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S.Nelesen

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Reviewed: Aug. 16, 2006

I used Baby Bella mushrooms, and I enjoyed the winning combination of asparagus & mushrooms. Although I love fresh rosemary and use it frequently, I found out today I don't care for it with asparagus--seems to make it bitter. However, I believe that is a personal preference, and this recipe is a good one. I used a little more olive oil. The recipe is perfect as to the portions and the roasting time; I'll try again with a different herb. Thanks leo67!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jul. 6, 2006

This recipe has been a family favorite for years, my recipe has some small changes: no salt, 2 Tablespoons of olive oil to coat well, crush rosemary with a mortor and pestel and roast 500 degrees for 10 minutes. The asparagus without the mushrooms are good too.

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BBLONDIE

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Reviewed: Jun. 30, 2006

I assumed the mushrooms were included in the roasting, after all they're combined in a bowl & drizzled w/ the oil, etc. Very good! I'd rate it PERFECT, just add a little common sense! Thanks for sharing it!

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FEN

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Roasted Asparagus and Mushrooms

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