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Roasted Asparagus Recipe

Roasted Asparagus

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Average Rating:

Total Reviews: 70

Showing 31-40 of 70

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  • on April 14, 2009

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    This method is one of the few ways I eat asparagus. Let the spears get a little dark to add some crunch. We roast asparagus and eat it with a cocktail. So good and good for you! I roast two pounds and have the leftovers cold.

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  • on April 14, 2009

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    I fix asparagus like this often. I think it improves the flavor. I have learned alot from the cooking channel.

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  • on February 15, 2009

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    Made this as a side dish for Valentine's Day dinner and have to say even though it had very few ingredients, it was very tasty.

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  • on February 14, 2009

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    I simply love asparagus and this recipe is fantastic. I loved it just the way it is.

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  • on February 14, 2009

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    olive oil starts to burn when exposed to high temps, so all i did was melt down a few tablespoons of unsalted butter, add in a sprinkle of lemon pepper, and reduced the temp to 380. i also covered my dish with aluminum foil. the concentration of lemon in the lemon pepper really adds to it when slow roasted. also i didnt have to worry about the tips burning and almost frying in the olive oil. all you have to do is extend the time to about 15 mins. still really fast, and honestly delicious!

    ps. the fresh grated parm reggiano is superb on top of these immediately out of the oven!

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  • on November 26, 2008

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    I tried this one and it just tasted flat. If anything cut back a little on the parm and use seasoned salt vs plain salt.
    I usually do asparagus on the grill. Marinate in your fave italian dressing for about an hour then grill till bright green - it's got more of a rounded flavor that adds to the delicate flavor of the asparagus.

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  • on May 15, 2008

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    Method is good but I'd recommend using a lighter olive oil. EVOO is too strongly flavored and even stronger when exposed to high heat - tends to taste burned.

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  • on February 17, 2008

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    This is so easy and quick! I tried it the 1st time w/o the parmesan. The 2nd time (and there after, I added the parmesan and it really adds to the flavor of the asparagus!

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  • on November 25, 2007

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    Simple and delicious. I probably had to roast them for 13-14 minutes though.

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  • on November 15, 2007

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    I peel away the outer layer of the stalks and the asparagus seemed much more tender, less slimy. I will definitely use this again!

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