Reviewed: Mar. 16, 2007

I made the mistake of using canned asparagus. It was awful. The canned asparagus was soggy and gooey--very disgusting. I liked the flavor mixture though, so I'll probably try this again with fresh asparagus, but never again with canned.

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Jenni

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2007

yuck!

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onelmunn

Cooking Level: Intermediate

Home Town: Grass Lake, Michigan, USA

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Reviewed: Feb. 19, 2007

This is pretty good and super simple. The shallots taste really sweet after roasting in the oven.

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Megan P.

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Reviewed: Dec. 26, 2006

Delicious with the Filet Mignon with Balsamic Glaze also on this website...We ate every last bit of shallot left on the plate! So tasty!!!

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SCORPIOGIRL18

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Reviewed: Nov. 4, 2006

Recipe was ok...Have to agree with squeaky6's review. Thanks for letting us try.

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LESLEYfromWI

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Reviewed: Sep. 26, 2006

Good, but didn't taste any different from simple roasting w/ olive oil, s&p. Thanks.

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squeaky6

Cooking Level: Intermediate

Home Town: Bayonne, New Jersey, USA

Living In: Cinnaminson, New Jersey, USA

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Reviewed: Aug. 9, 2006

Reduced the recipe in half and this still made a ton. Added fresh minced garlic as well and topped with a little shredded Parmesan. Went well with grilled filet mignon.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jun. 19, 2006

I served this alongside a grilled prime rib this weekend. The roasting intensifies the asparagus's mild flavor. Garnished it with fresh cracked pepper and shavings of Parmesan cheese.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Apr. 17, 2006

great recipe. very tasty way to make asparagus. thanks

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Cookiemnstr

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Reviewed: Apr. 17, 2006

Served this for Easter Dinner yesterday as a side to Christine's Tasty Tender Pork Tenderloin (Yum). It was extremely easy to prepare and very flavorful. Hard to mess up unless you just forget to watch it. Pretty too; I guess the roasting part brings out the deep green color of the asparagus.

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DELLADOG

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Reviewed: Apr. 2, 2006

This is my new favorite asparagus recipe!

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Rene

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Reviewed: Mar. 13, 2006

Initially shy about cooking asparagus but this recipe made me more comfy about this ingredient. Tasted great! Loivng the shallots!

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MSPAX1

Cooking Level: Expert

Living In: Valparaiso, Indiana, USA

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Reviewed: Mar. 5, 2006

I thought this was so-so. But I did overcook the asparagus and it's not my favorite veggie to begin with. Maybe if you really love asparagus this is a great way to serve it, but if you're not a big fan then this probably isn't going to get you to like it.

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DiablosMom

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Missoula, Montana, USA

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Reviewed: Feb. 13, 2006

Not impressed at all - I cut the cooking time down a lot & the asparagus was still mushy. Too bad :(

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Jodi

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Reviewed: Jan. 30, 2006

Yummy and easy for 2!! I use 1 pound of asparagus, add roasted garlic, sea salt and toss with all of the vinegar in a baking dish and spray with an olive oil "cooking spray" - stir half way thr. Bake time watch - it will change depending on the "thickness" of the spears.

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secretsmile

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2005

This was great and easy. Even my boyfriend who doesn't like asparagus actually complimented me on this dish! I didn't have shallots but substituted garlic, which worked out great. I also used the kosher salt. Because I was cooking something else at 500 degrees, I cooked this at 500 degrees for 10-12 min on the top rack.

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cmbos

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Reviewed: Nov. 27, 2005

I would have given this 3 stars, but I did't use the shallots so I'll give it 4 to compensate. This wasn't bad, but it wasn't incredibly good, either. It -was- different from my basic steamed asparagus I normally make, and it was nice for a change of pace, but I probably won't make this again.

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JHUBB

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2005

Great base. I didn't have any shallots or red wine vinegar so I just had olive oil and S&P. I sprinkled some lemon juice on them when they came out of the oven. Yummy!!

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TIANIE

Cooking Level: Beginning

Home Town: Richmond, Virginia, USA

Living In: Chandler, Arizona, USA

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Reviewed: Oct. 14, 2005

Very good and easy recipe! Just make sure you don't overbake (like I did....they got a little shrively, but that was totally my fault). A nice way to dress up asparagus!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2005

We are on a huge "roasted" vegetable phase right now and these were delicious. The tops get nice and crispy, yet the stems and insides stay firm but moist. Wonderful!

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