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Roasted Asparagus Recipe

Roasted Asparagus

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (283)

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Average Rating:

Total Reviews: 283

Showing 271-280 of 283

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  • on March 19, 2006

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    Very good. Easy to make. Does not overpower main dish

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  • on March 18, 2006

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    added some garlic and butter and it was delicious!!!

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  • on January 28, 2006

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    Although they tasted amazing, they shrunk down to almost chive skinnyness. Maybe I added too much kosher salt and EVOO. I will try again.

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  • on January 02, 2006

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    25 minutes is way, WAY too long of a cooking time, even for large-stalked asparagus. The stems are mushy. I would recommend starting to check tenderness after 12-15 minutes.

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  • on December 27, 2005

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    I've been preparing asparagus this way for years. It intensifies the flavor. I always try to have some left over so I can either cut them up to toss in an omelette or splash with a bit of fresh lemon juice to add to a salad. Just plain yummy.

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  • on October 30, 2005

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    Easy and beyond excellent taste. I doubt I will ever do asparagus any other way.

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  • on September 21, 2005

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    This was absolutely delicious. I never has asparagus until this I did not know what to expect as far as taste and if I even did it correct. But everyone at my dinner party who has had asparagus before loved it. I will be making this a regular part of my meals. I wish I would have tried it earlier. This was the best tasting veggie. Perfect

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  • on August 17, 2005

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    This is a nice alternative way to cook your asparagus over the conventional steaming method. Tandem crisp and tender textures were enjoyed with every bite. A repeat.

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  • on August 01, 2005

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    Delicious and simple. I like to use sesame oil instead of the olive oil.

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  • on July 24, 2005

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    This is outstanding! Easy and they turn out crispy...almost like french fries with the crisp and salty taste. Love it!!!!!

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