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Parmesan Roasted Asparagus Recipe

Parmesan Roasted Asparagus

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (84)

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Average Rating:

Total Reviews: 84

Showing 11-20 of 84

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  • on October 10, 2011

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    I roast asparagus all the time, and make my cauliflower this way.....Never thought to do it to the asparagus! Added a little Panko breadcrumbs to the cheese before sprinkling....AWESOME. For those who thought it would look like the picture.....REALLY??

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  • on August 25, 2011

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    The picture of this prepared recipe has a sauce over it, but the recipe does not include a sauce, only sprinkled cheese. Misleading.

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  • on May 23, 2011

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    Brilliant"

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  • on April 20, 2011

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    My family really enjoyed this receipe. It is now a staple in our house at least once a month, plus asparagus is so good for you. Thank Ina....love your show too.

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  • on April 13, 2011

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    The recipe is good!...however, you're showing the wrong picture...that one belongs to another Ina's recipe called "Roasted Asparagus with Hollandaise"

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  • on April 05, 2011

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    Delicious! Although, my dish didn't look like the photo, it did not disappoint. Adding the cheese makes this dish slightly heavy. It's best served with lemony salmon and fluffy white rice.

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  • on March 22, 2011

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    I'm not a big asparagus fan so I came to this website to find an interesting recipe. This one was delicious. I ate every last bite!

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  • on March 21, 2011

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    Loved it! I took it to a family party and my mom and sister wanted the recipe.

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  • on March 19, 2011

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    I only gave this 4 stars because I wanted the aspargus in the picture. I was making Ina's Chicken and Mushroom Lasagna with a white bechamel sauce. What I did was make a little extra sauce and add the parmesean cheese to the sauce and poured it over the aspargus like the picture and topped with a little papricka. It was fantastic and a great compliment to her other recipe.

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  • on February 27, 2011

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    I made this with Alex G's (Alex's day off recipe for mustard crusted pork loin. Great dishes! Thank you Ina.

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