Reviewed: Apr. 18, 2013

So delicious! Did NOT steam the asparagus....just roasted it. Squeezed the fresh lemon over the asparagus after it was roasted and that gave an awesome fresh flavor. My family inhaled this veggie last night and I ws glad I mande 2 bunches because it was gone. Skip the steaming and go right to roasting....you wont regret it. Thanks!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Mar. 7, 2013

This was an absolute success. I normally have leftovers, not tonight. I used some tips from other people who made this. I baked it at 475 for about 12 minutes and then broiled it for about 4 minutes. I added the lemon juice prior to cooking and it kept that vibrant green color. I added a little salt as well. I did skip the steaming as we prefer a little crunch to our asparagus. This is a wonderful recipe and I will make it again. Thanks for the recipe and thanks for the tips.

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Reviewer:

Keri

Reviewed: Jan. 15, 2013

I did not love this recipe, i followed it exactly and i feel as though it was missing something on the topping, it was however better than regular asparagus and it was something that i will make again but maybe add more seasonings.

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Reviewer:

ebbutterfly2

Reviewed: May 8, 2012

I did not bother messing with the steam step. I just layered the asparagus on the baking sheet and followed the rest of the instructions as listed. I did add a sprinkling of salt. I did bake mine just a touch longer--almost 15 minutes. Pretty good. No leftovers--what my family did not eat, I did.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: May 7, 2012

In my opinion, steaming the asparagus before roasting it is not only an inconvenient, unnecessary step that uses more pans, but it may even result in overcooking the asparagus once it finally makes it to the 475 degreee oven. I roasted mine in a 400 degree oven alongside the fish I prepared for dinner. Both were done in 15 minutes (as a point of reference my asparagus were on the thicker side) For a seasoning twist I used Penzey's Chicago Steak Seasoning instead of just ground pepper. Easier and five-star excellent if simply roasted in the oven, period.

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