Roasted Asparagus

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so yummy so soft and crunchy

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I usually like those pencil-thin asparagus but after watching Ina's show and hearing her talk about the different taste of the thicker ones, I went out on a limb and bought bigger ones. This couldn't have been simpler to get done and it was tasty but they were a little on the soft side. Still very good but I'll cook for spot-on 20 minutes the next time. I'm also going to try throwing in a little chopped shallot with the other ingredients. Nice way to get your veggies!

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Simple is best!

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What a hit! Everyone thought I'd be serving soggy Asparagus and this was the first to go. Thin asparagus does not need 40 mins though.

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A tasty, low-interaction way to enjoy asparagus.

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Before trying this recipe I was not a big fan of asparagus. When I tried this for the first time I thought I was going to faint, it was so good. It had the pure asparagus taste, with the light salt and pepper and the crunch, oh my gosh the crunch was great!! I recommend this recipe to anyone even if you thought you didn't like asparagus.

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I made this as an appetizer, and it was outstanding. I used the recipe from Ina's cookbook which calls for grated parmesan. This just put it over the edge! I had leftovers, and made crostini's. I chopped the asparagus and toasted some baguettes with olive oil and garlic, topped with the asparagus and parmesan, broiled it for a minute and it was delicious!

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i made this as a side and it was really good , especially with steak . the only thing that i changed was putting less salt on it, but overall something i will do again !

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I'm usually bored by asparagus, but this recipe was awesome. It came out perfect - crispy crunchy on the outside and tender on the inside. I guess my dad was right, it really is the cadillac of vegetables. As usual, Ina Garten knows her stuff, even with really simple recipes like this one.

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YUMMMMMMmmmmmmmmmm