The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 16, 2009
So simple and so good. This is how we make our asparagus now every time. We typically wrap it in tin foil and toss on the grill with steaks. Excellent. Herbes de Provence can be pricey but it's worth it. Enjoy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 14, 2009
We like to cook this a little longer than called for till it gets slightly crispy and have been known to call it "asparagus french fries." It never even made it to the table tonight!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 10, 2009
This is the only way I prepare asparagus, now. Delicious.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 9, 2009
Just happened to stumble upon this recipe, and what a find. I absolutely love the different aromas of herbes de provence, and was amazed at how well it went with the sometimes monotonous flavor of asparagus. This was a breeze to prepare...I definitely foresee it in my Thanksgiving future. I've also been diligently searching for a vegetarian replacement for the lamb in my 'White bean and lamb soup' (also on this site). If cut into smaller portions and added right before serving, I think this will be a delicious alternative for my non-carnivorous guests! Thanks Jessica.
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Cooking Level: Intermediate

Home Town: Fredonia, New York, USA
Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
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Reviewed: Jun. 1, 2009
I used 1 t. thyme, 1 t. sage, and 1 t. rosemary in place of herbes de provence. Very tasty and just as easy. Thank you!
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: May 10, 2009
Wow! Everyone ate it, which is amazing in this house! :) I wouldn't change a thing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 28, 2009
My husband & I really liked this. It was very tasty! Easy to prepare too.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 20, 2009
I loved this recipe. I didn't have the herbes de provence-so just substituted herbs. 12 minutes is absolutely perfect. Try it-you will be having asparagus a couples nights a week with this.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 9, 2009
One word - DELISH! Made this side dish last night and how tasty it was. Reading other reviews, I only used 1 teaspoon dried Herbes de Provence and I felt that was plenty. Will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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Reviewed: Mar. 4, 2009
Beautiful, crisp~tender asparagus. Lavender is a prominent flavor in my Herbes de Provence, so I've learned from past experience to use it sparingly. I halved the Herbes amount; though strong with lavender, the overall taste was pleasant ~ elegantly different from the many other usual asparagus preparations. I encourage everyone to try this at least once.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jan. 8, 2009
The recipe was fantastic. My husband has requested that I make it this way from now on. This is a keeper.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Jan. 4, 2009
My husband and I did not really enjoy this recipe, my in-laws seemed to like it but I prefer just salt and pepper to season my asparagus. The cooking method itself is right on, I just wasn't a fan of the flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jan. 4, 2009
I served this delicious asparagus with Christmas dinner and it disappeared quickly...everyone absolutely LOVED it! I did as a couple of reviewers suggested and drizzled the olive oil over the asparagus on the baking sheet, then sprinkled with the spices so I didn't dirty up any extra dishes. Cooking time of 12 minutes was perfect! They came out crispy and yummy!. Even the kids loved them! I will definitely be making this again!
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Cooking Level: Intermediate

Home Town: Las Cruces, New Mexico, USA
Living In: Plano, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Jan. 1, 2009
Yummy, easy & the herbes de provence offered up a nice change in flavors. Thanks.
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Cooking Level: Intermediate

Living In: Holly Springs, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 29, 2008
This was pretty good. It wasn't anything to go insane about, but good. I had to use regular asparagus because the grocery store was out of baby asparagus, but I think it would have tasted better with baby asparagus.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 27, 2008
Too much herbes for me. It might be okay if you add less than suggested.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 20, 2008
This is so simple yet so delicious! I served this at Thanksgiving this year and it flew off the platter. A keeper for sure!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 12, 2008
Having tried this once I know that this will become a regular way for me to prepare asparagus. Simple and excellent.
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Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 6, 2008
Delicious side dish. Simple and easy. Keeper. Thanks for the post.
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Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA
Living In: Florissant, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Photo by Froggy
Reviewed: Nov. 5, 2008
I did not have olive oil. Nanna did not tell me were out! So I used 2 tbl of butter and 1/2 tsp of herbes de provence. Thanks for the great recipe... Perfect!
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Cooking Level: Expert

Home Town: Napa, California, USA
Living In: Carlsbad, California, USA

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