Reviewed: Feb. 25, 2013

My first time cooking asparagus! I certainly undercooked it but that is my fault. The flavor was delicious though and it was a great accompaniment to the Pork Chops & Raspberry sauce recipe, also found on this site.

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Reviewer:

beckyjc22880

Cooking Level: Intermediate

Reviewed: Feb. 19, 2013

The lemon was a bit strong; I followed the suggestions of others & reduced the lemon juice. I also omitted the parmesan & added minced garlic. I baked it at 425 for 12 minutes as naples34102 recommended. My husband, who does not like asparagus, said this recipe is a keeper.

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Reviewer:

Jennie H

Reviewed: Feb. 9, 2013

This was so simple to make and was delicious. I followed the recipe exactly and did not find the lemon to be too much. The second time I made it, I sauteed a clove of chopped garlic in with the oil and asparagus. It was perfect!

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Reviewer:

iceemama

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Feb. 25, 2012

Loved it

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Reviewer:

gpec24

Reviewed: Feb. 11, 2012

Out of the park on this recipe!!!!!! So good and easy. Not to mention soooooo delicious. Did cut back the lemon to half and just eyeballed the Parmesan. We can't wait to have this again.

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6 users found this review helpful

Reviewer:

SLICKENUF

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

Reviewed: Nov. 21, 2011

Excellent, easy recipe! I left out the parmesan because I didn't have any. Other than that, I followed the recipe as written (though I didn't measure anything--just eyeballed it). The asparagus was tender crisp, zesty and delicious! My husband and I loved it.

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Reviewer:

JillUSA

Reviewed: Nov. 13, 2011

So easy and tastes amazing. I added fresh green beans and it turned into a main dish.

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2 users found this review helpful

Reviewer:

3giddymaxseb

Cooking Level: Beginning

Home Town: El Paso, Texas, USA

Reviewed: Nov. 4, 2011

This is a super easy side dish and I make asparagus this way all the time now

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3 users found this review helpful

Reviewer:

jhanna5

Reviewed: Oct. 20, 2011

I really loved making this dish. I did read the reviews before I mad it and took the advice of most of you (Thank you). I am from the Islands (Trinidad) and I thought that the flavor was on point. My husband on the other hand thought that the lemon juice was a bit much and didnt care much for it. So my advice will be not to use the 3T's that the recipe calls for, but rather use 1 1/2.

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10 users found this review helpful

Reviewer:

Trini Kris

Cooking Level: Intermediate

Living In: Mattapan, Massachusetts, USA

Reviewed: Jul. 6, 2011

In a nutshell, this is way too much lemon and Parmesan for the amount of asparagus called for. With this amount of Parmesan you sure wouldn't need any salt! I prepared this using all ingredients to taste - very good, but easier just to roast it at 425 degrees for about 12 minutes - no muss, no fuss and delicious. I would suggest merely a drizzle of lemon juice and a sprinkle of Parmesan. Less is more.

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