Reviewed: Nov. 4, 2008

Made this receipe for our family and they loved it. I did add some balsamic vinegar to it which gave it a little tang. It was great. Will make it again.

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KAHWHO

Cooking Level: Expert

Living In: Gilbert, Arizona, USA

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Reviewed: Aug. 15, 2008

fabulous and very easy, great for a large dinner crowd, prep ahead and pop in the oven at the last minute.

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5 users found this review helpful

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Kathy Besa, PA

Cooking Level: Expert

Living In: Broomall, Pennsylvania, USA

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Reviewed: Jul. 28, 2008

Great simple recipe. I followed the recipe exactly (not much to follow its so easy) the asparagus came out perfectly crispy. The only change I'd make next time is to add less olive oil and herbs. Maybe I had a smaller bunch to work with but it seemed like a little too much. Overall great though, its definitely going to be on rotation.

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tarrastarr

Cooking Level: Intermediate

Home Town: Dobbs Ferry, New York, USA

Living In: New York, New York, USA

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Reviewed: Jun. 29, 2008

I made this last night and I had some herbes de provence in my cupboard. The only thing I reccomend is to grind up the spices before adding otherwise you have some chunky rosemary to try and chew.

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daisyfairy

Cooking Level: Intermediate

Home Town: Terrace, British Columbia, Canada

Living In: Burnaby, British Columbia, Canada

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Reviewed: Jun. 23, 2008

Excellent recipe, easy to make,absolutely delicious.A definite keeper.

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Amy225

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Reviewed: Jun. 17, 2008

A wonderful and easy way to make asparagus. This cooking method turns out perfect every time. I've made this with the herbes de provence (which is very good), or sometimes I leave that off and then sprinkle the asparagus with either balasamic vinegar or lemon juice just after it comes out of the oven.

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Kris

Cooking Level: Intermediate

Living In: Auburn, Washington, USA

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Reviewed: Jun. 9, 2008

Not bad. Ended up roasting it on 350 for 15 min bc I had a casserole in the oven at that temp. A little too much herbs de provence, but otherwise nice flavor. Thanks.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: May 28, 2008

easy. GREAT for a party. cook ahead and serve room temperature.

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peggy

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Reviewed: May 25, 2008

I was cooking Rempels meatloaf and Oven Roasted Potatoes also from this site, and put these in an oven proof frying pan with olive oil, the herbes, and salt and pepper at 350 for about 30-40 minutes and it was perfect!!! Thanks!!!

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mariefnp1

Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA

Living In: Salem, New Hampshire, USA

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Reviewed: May 14, 2008

I grilled some ribeyes for my daughter and I wanted something speical to go with them. This came out perfect! I added about a pound of halved mushrooms to the asparagus and it was OMG GOOD! Be careful to stay to 12 minutes or under in the oven.

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Mary Ann

Cooking Level: Expert

Living In: Humble, Texas, USA

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Reviewed: May 1, 2008

This was a great way to fix asparagus! I didn't have Herbes de Provence, so I used 1 t thyme, 1 t sage, and 1 t rosemary. Everyone loved it! It works great with Teriyaki Pork Tenderloin from this website.

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Marianne

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2008

simple and tastes great!

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hotrocks

Cooking Level: Beginning

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Reviewed: Apr. 6, 2008

Wonderful use of Herbs de Provence. I added a potato, tomato and a little yellow and red pepper. My husband loved it!

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JPM13

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Reviewed: Apr. 5, 2008

I just munched my way through half a bunch of roasted asparagus. It was delicious, and so easy! My favorite kind of recipe. Thanks. P.S. I agree that the bowl wasn't necessary; I just placed the asparagus, drizzled and sprinkled and stuck it in the oven.

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carol

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Apr. 5, 2008

Perfect as written, right down to the roasting time, which was just right at 12 minutes. Herbes de Provence is something I never would have thought of for asparagus and it worked nicely. This was a great side dish for our "spring meal" of blackened tilapia, garlic dill new potatoes, and chickpea salad.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Mar. 27, 2008

The Herbes de Provence really compliment the asparagus. This was so fast and easy. I will definitely do this again. Ditto the other reviewer who mentioned brushing the olive oil. And Penzey's is a great source for the Herbes de Provence if you're having trouble finding it. Try this - it's a winner!

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LilyCat

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 23, 2008

This was a fantastic recipie but I think I used too much spice. A little bit goes a long way but was a hit at Easter Dinner!

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AimeeinPSL

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Reviewed: Mar. 23, 2008

I really enjoyed this. I didn't have any herbes de Provence, but I looked it up and saw that it's mostly thyme, basil and rosemary, so I shook some of each in a big ziplock bag with the salt, pepper and olive oil, then put in the asparagus and turned the bag over several times to coat. Quick, easy and tasty.

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CCHADD

Home Town: Cleveland, Ohio, USA

Living In: Colmenarejo, Madrid, Spain

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Reviewed: Mar. 9, 2008

Excellent and easy way to prepare fresh asparagus! Instead of messing up a bowl to toss the olive oil and herbs with the vegetable, I just brushed on the oil and shook on some herbs de provence. I will make this recipe again!

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anghill79

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Reviewed: Mar. 4, 2008

Very quick and very easy. Will definitely be doing this again when we need a quick veggie.

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Monica

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Roasted Asparagus with Herbes de Provence

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