Reviewed: May 15, 2013

Family loved the fact of adding cheese while vege was cooking, another added dimension of flavor.

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Reviewer:

ibbz

Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Kenosha, Wisconsin, USA

Reviewed: May 11, 2013

Perfect.

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Reviewer:

Lloyd Penn

Reviewed: May 9, 2013

I like asparagus steamed but this is even better; I took others suggestions by using olive oil instead of spray; I just sprinkled salt and garlic powder on until it felt right so I probably used less salt than called for but to make up I used 1/2 cup of freshly shredded Parmesan. The asparagus only took about 10 minutes in the oven. Had great taste and perfect texture plus some of the cheese had started turning crispy for a delicious bonus.

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Reviewer:

JJ6

Cooking Level: Intermediate

Home Town: Gary, Indiana, USA

Living In: Surprise, Arizona, USA

Reviewed: May 6, 2013

This is a quick, easy and awesome choice for week night meals... I cook this about once a week for the family. I've cooked asparagus every way possible, grilled, steamed, but this is the best way to cook it by far... and easier and much more tasty. I use cooking spray to cut the calories and some organic granulated garlic... shredded parmesan is a nice option too. Delicious.

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Reviewer:

R8DERMAN

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Cumming, Georgia, USA

Reviewed: May 5, 2013

Our favorite way to prepare/eat asparagus. Works well w/either cooking spray or olive oil. THANKS for the recipe, Diane!

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Reviewer:

lovestohost

Cooking Level: Intermediate

Reviewed: May 2, 2013

I like the roasting method and the flavor was fine, but boy was it SALTY! I has thought to cut the salt in half, but wanted to follow the recipe exactly the first time. Being as parmesan cheese is already salty, on its own, I might try it again but use just a 1/4 of a tsp. of salt.

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Reviewer:

Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Apr. 29, 2013

tried it, liked it. super quick!

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Reviewer:

bikemonkey

Cooking Level: Beginning

Reviewed: Apr. 29, 2013

Made as is except used olive oil (not the spray). My asparagus took a bit longer to cook to tender. I just kept checking so that it wouldn't get overcooked.

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Reviewer:

Jill75

Cooking Level: Expert

Home Town: Tipton, Iowa, USA

Reviewed: Apr. 27, 2013

Great side dish for anything! I combined one red pepper for color and flavor. It complimented the pork tenderloin creamy herb dish very nicely!

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Reviewer:

kitach007

Reviewed: Apr. 24, 2013

This was a good flavor combination. I used a premade black pepper-garlic combo instead of just garlic powder. I just wasn't impressed with how the asparagus ended up; the roasting seemed to take away from its awesome natural flavor and texture. I'll probably stick to blanching--faster and tastes better.

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