I have been roasting asparagus for a long time, but it always got overdone while waiting for the other menu items. This time I chose thicker stems than I usually do, and the timing of the recipe was very helpful. Needless to say, adjust cooking time for the caliper of the asparagus. My asparagus came out "perfect!" A little of the Himalayan pink salt ground at serving, along with the garlic and Parmesan while roasting, set this dish off. No need for anything else - let the asparagus shine! It was wonderful! Thank you for the recipe!
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I have been roasting asparagus for a long time, but it always got overdone while waiting for...