Reviewed: Apr. 24, 2013

i made a few changes based on recomenations. I added minced garlic and used fresh parmesan. the parmesan i added after i finished cooking the asparagus. it came out great.

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frog legs

Reviewed: Feb. 27, 2013

This has been a favortie in our house for many years. I've given this one to many of my friends. It's fast, easy and so flavorful. Great addition to steaks, chicken, even burgers! Enjoy!

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mama sawaya

Cooking Level: Expert

Living In: Gladwin, Michigan, USA

Reviewed: Feb. 22, 2013

This was a very good side dish for Christmas Dinner. I used fresh Parmesan so with the butter it was a bit too rich for me. Others liked it though. If I make this again, I will use less Parmesan.

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Dakota Ann

Reviewed: Nov. 14, 2012

This was DELISH!!! Now, I took another reviewers advice and cooked the asparagus in salted water, drained, and ran cold water over to quit the asparagus from cooking. Then I heated butter w/ garlic and added the asparagus. Before adding the almonds I added a "splash" of Worcestershire sauce. That made this dish for me. The Worcestershire sauce added a nice tangy-ness to it. After sauteing I added the almonds (so that they wouldn't get soggy). I didn't add the parm until I was ready to serve. I just sprinkled the parm (fresh)and placed the lid over the pan (after removing from direct heat) and let the cheese melt that way. Def. a DO-OVER!!

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HEATHERDAWN

Reviewed: Aug. 21, 2012

One of our favorite sides, Make it all the time! Quick, easy and tasty

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ldbost2003

Reviewed: Jun. 14, 2012

So simple and quick! My family loved it!

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RachelMc2

Reviewed: Mar. 24, 2012

We decided not to add the parmesan cheese, but did use toasted sesame oil. It came out perfectly!

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Reviewer:

acalladonato

Cooking Level: Intermediate

Reviewed: Mar. 23, 2012

Thank you SO much! Simple and wonderful. Mu husband raved. We were all wondering who would get the last bits and I was thinking I could put it into an egg dish to take to work in the morning... NOPE no leftovers.

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Reviewer:

Carrie

Cooking Level: Expert

Living In: Loveland, Colorado, USA

Reviewed: Mar. 5, 2012

Simple and delicious! Perfect side dish!

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Reviewer:

Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Jul. 10, 2011

Aside from waiting to add the parmesan once the asparagus is plated, this recipe is the best way to serve asparagus! Why oh WHY do people insist on making casseroles and covering their delicious asparagus with needless toppings??? Here's a quick, no fuss version I use: Toss raw asparagus in olive oil or melted butter, spread out onto baking sheet (lined w/ foil for easy cleanup), sprinkle almonds or cashews on top, and bake at 450 in toaster oven or conventional oven for about 10 minutes. Top with parmesan when ready to serve. Delicioso!!!

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