Reviewed: Apr. 30, 2012

This was yummy. I didn't have the Herbes de Provence so I added basil and garlic powder and garlic salt. Everyone enjoyed it! Thanks for the receipe!

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Reviewer:

Diane

Cooking Level: Expert

Reviewed: Mar. 19, 2012

Wonderful change from steamed asparagus. Made as directed except cut back a bit on the olive oil as I used a well seasoned baking stone to roast. Is also great the next day as a cold side dish.

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Reviewer:

DVS

Cooking Level: Intermediate

Reviewed: Mar. 13, 2012

So simple and yet very delicious. I will definitely be making this one again. Followed the directions exactly.

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Reviewer:

lilorchid82

Reviewed: Dec. 7, 2011

For a second time asparagus eater, and first shot at cooking it this was such a great recipe for me and my family. I used the herbes de Provence with this and also minced up fresh garlic and tossed with olive oil, using tin foil is the best way in the oven on a tray all spread out separately so each piece gets attention. Loved it! Thanks so much

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Reviewer:

jessica

Reviewed: Oct. 24, 2011

Roasting vegetables is the way to go! I am not a huge fan of asparagus, but this came out delish!

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Reviewer:

numeria

Cooking Level: Intermediate

Home Town: Center Moriches, New York, USA

Living In: Toledo, Ohio, USA

Reviewed: Oct. 23, 2011

If fixing with roasted potatoes, can be added for the last 12 minutes at 425. Prepare as recipe directs.

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Reviewer:

Patty Wiley

Reviewed: Oct. 15, 2011

Easy & delicious. Made as written. Thanks for the recipe.

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Reviewer:

Jennifer B.

Cooking Level: Intermediate

Reviewed: Sep. 27, 2011

Very easy to make, great for a side with any type of meat or main dish, probably because I really like Asparagus!

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Reviewer:

Dave F

Cooking Level: Intermediate

Home Town: Mount Vernon, Maine, USA

Living In: Wayne, Maine, USA

Reviewed: May 1, 2011

This was on the edge of bitter. I had no "herbes de provence" but used a small amount of each of the ones normally found in that blend - it was a different way of fixing asparagus, though.

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Reviewer:

Gwenbishop

Reviewed: Apr. 25, 2011

This recipe is PERFECT. The asparagus was perfectly roasted (think 'al dente') and tasted amazing. That said, I have to recommend you make you're own blend of herbes de provence. This makes a difference I think. If you make this yourself, you can leave out the extra pepper the recipe calls for and just add salt to taste. Definite keeper!

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