Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.
Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.
I make asparagus this way all the time! Didn't know it could taste so good! Do add the garlic though...I don't use the lemon juice. 400 degrees for 10 minutes works in my oven.
Best way I've cooked asparagus yet! I coated the asparagus with everything but the parmesan cheese. Then when I put it on a foil lined cookie sheet, I sprinkled the cheese. When it cooked the cheese got crispy and gave it a kind of deep fried texture. It was great, and easy and will make it this way everytime.
Optional Parmesan, garlic, and lemon juice - a definite yes to all three! This is excellent and turned out perfectly.
Nice recipe, however I prefer my asparagus to be a little crisper. 12 minutes was too long for the thick stalks I had... 8 minutes would be about right at 425.
A tasty, easy-to-prepare asparagus recipe. Like other reviewers I would say 12 minutes is altogether too long for thin stalks. Six to eight minutes works for me. I added all the optional ingredients, except the lemon juice, halved the salt and oil (there was lots) and served with Salmon with Brown Sugar Glaze (also from this site). Thanks for the recipe.
Be sure to follow the footnote tip to remove tough part of stem by snapping the asparagus in two. The fresher it is, the better this works, so I do this as soon as I get home from the store (also makes weeknight cooking quicker & easier when I am ready to make). I also like to line the baking sheet with aluminum foil for easy clean up. Instead of tossing with olive oil I spray with cooking spray after the asparagus is spread in an even layer on the sheet. I promise it tastes just as good. Then I sprinkle with coarse salt & fine pepper (sprinkle from up high to more evenly distribute the seasonings).
I used fresh long green beans instead of asparagus, because the asparagus was out of season. delicious!
I prepared these as directed and they turned out great! I never liked asparagus before but I love it now.
Made this last night, and boy, was it GOOD!!!!!!! I did not use the lemon juice, because I thought the garlic, salt, pepper and parmesan would be enough flavor...it was so tasty, my hubby and I ate the WHOLE bunch! We prefer our asparagus to be a little more crisp, so I only roasted it for 10 mins as opposed to the 12-15. Don't think I'll ever make asparagus any other way! Thanks for sharing!
I used half the salt and still it was way to salty. otherwise it was good.
Yummy, yummy! Roasting @ 425 for 10 mins was perfect in my oven.
Prepared as stated! Perfect with no changes needed.
For the taste to effort ratio this recipe comes up trumps. I didn't use the lemon juice and didn't measure the ingredients just kinda did it by eye so I used less oil and salt than was needed. I also sprinkled the parmesan over before baking. Yum and so easy. Thank you
My husband brought home fresh asparagus today and having never made it I quickly started searching for recipes. I followed the recipe exactly and did not use the optional lemon. It was amazing! I've always disliked asparagus finding it reedy, bitter and occasionally a bit slimy. This was perfect, in every way! Thank you for sharing this wonderful recipe. My husband said it is the best asparagus he has ever eaten...and that's really saying something!
Loved it! Simple good dish. I did add some Italian seasoning to make the flavor mesh better with our Italian meal, but that is the only change I made!
Great recipe if you add all of the optional ingredients. I would prepare the dish directly in the baking pan in lieu of a separate mixing bowl in the future. I also recommend less olive and shorter cooking time if you prefer a crisp asparagus, otherwise this is a perfect flavorful side dish. Husband loved and it was easy to make!
Just perfect! Easy and delicious!! I put my asparagus in a ziploc bag and tossed them with all the ingredients. The garlic is a must! The only thing I did different was added garlic salt instead of regular salt. Thanks for a great recipe!!
Excellent recipe because it tastes great and is super easy & quick to prepare! I put the asparagus and oil in a bowl with a leak-proof lid and shake it together first. Then add the rest of the ingredients and shake again until the asparagus is evenly coated.
Used EVOO, salt and pepper, garlic powder and parmesan. Tossed asparagus in olive oil, generously sprinkled my spices, baked it and it was HEAVENLY. My dad who hates "rabbit food" (vegetables) raved about it and everyone wished I made more. Keep a careful eye on them, mine only took 6-8 minutes at that hot of an oven. I lowered the temp to 350 and they browned a little slower - less chance of a quick burn.
Love this. I don't use lemon juice but I do add frozen broccoli & cauliflower and I wait to put the parmesan cheese on until the last couple minutes. I can eat a cookie sheet of veggies all by myself
I am blown away by this. I had no idea it would turn out this good. Even my husband said it was really, really good, and he's a meat-and-potatoes kind of guy. I halved the salt and still think it's salty, so maybe next time I'll use 1/4 teaspoon, but that's my only complaint. I did sprinkle some sliced almonds over the asparagus after it was spread out on the baking sheet, and that was a nice touch.
After removing from oven, cover to let flavors build. Five to seven minutes for crisp-tender spears.
I did all the optional things, and it was great! I just sprinkled everything on the pan rather than mixing it in a bowl first.
I made this along with another asparagus dish (asparagus with junk from this site) because I wasn't sure which way our guests would like the asparagus. I followed the recipe except I cut down the sea salt in half, I think if you use regular table salt you can use as much as stated in the original recipe but sea salt gives it a way better flavor. I also only had parmesan & Romano cheese blend in fridge. I cleaned the asparagus drizzled with olive oil in a bowl then added the rest of the ingredients after I put the asparagus onto a cookie sheet lined with tin foil. I rolled the asparagus in salt, pepper and garlic then sprinkled the parm and roasted in oven at 325 for about 18 min. This was a huge hit, every spear was devoured. Thank You for sharing
These are so good! The only thing is next time I prepare this I will cut the amount of salt. Delicious asparagus!
I just found this recipe yesterday and made it with 3 other allrecipes recipes last night. Very tasty and easy to make, even with other items cooking that needed attention. I did not use the garlic, but I think that would be delicious too. The parmesan was a great addition without being overpowering.
I made this as is with no additions and alterations and we loved this! Will def. make again. However, I will use less sea salt and pepper. I don't think it needed that much
I accidently over cooked my asparagus, but I won't give the recipe less stars over my mistake. Other than being over cooked, the flavor was there. It was a light, yummy side dish!
Great asparagus recipe!! I don't even usually like asparagus (my husband loves it though so I have to cook it every now and then) but these came out so flavorful and tender it was impossible not to like it! I will definitely be making this again!
I don't like Asparagus, but I love it with this recipe!!! Highly recommend. Thank you for posting this.
These were great! I just added a splash of balsamic vinegar. Baking time was perfect too!
This was superb. Everyone wanted seconds and my daughter who hates asparagus ate every single bit I gave her. I followed the recipe to the tee except for adding extra parmesan cheese on top before putting in the oven. I didn't use lemon juice either. Thanks for sharing this awesome recipe.
Use less salt. Also, instead of using olive oil and minced garlic, use garlic olive oil.
Wow. Now, I have ONLY ever eaten asparagus steamed, leaving me under the impression of a gross-tasting vegetable. My husband has had the same experience. But this recipe ... wow! Delicious! I had no idea asparagus could taste this good! I halved the recipe for my husband and I, used very thin stalks of asparagus, and omitted (by accident) the lemon juice. There were no leftovers. I think I'll use a little less salt next time, as the amount called for is a bit too much, but I KNOW this recipe will be in my rotation of side dishes! Thank you!
Made it just as is and it was deilsh!
I cook it at the same temp as whatever else is in the oven.
One of my favorite ways of eating vegetables is roasting, and this is no different. I sprayed the asparagus with my olive oil pump so ended up with much less that the recipe calls for. Also, the Parmesan browned too much, almost burned. Next time I'll add the cheese later in the cooking process. Left out the garlic since my main course had a lot of it. I did include the lemon juice, that really adds a lot to this!
Loved this recipe! My husband - who doesn't like vegetables at all - said he really like this! But it is VERY salty....I only use 1/2 of what the recipe calls for.
I should have heeded the other reviewers who said that 12 minutes was too long for thin asparagus. Mine turned out dry and chewy rather than tender. I may try again with a shorter roasting time.
This is the ONLY way I will prepare asparagus now - it is absolutely delicious! I don't measure out the ingredients, I just eyeball it (I don't think I get anywhere near a teaspoon of sea salt - I just sprinkle it over the asparagus after it's on the baking sheet). 12 minutes is the sweet spot in my oven for the average, grocery store bought (maybe 1/4" wide?) stalks I've used so far. Oh, and I use shredded parmesan, not the grated stuff that comes in a can - it makes these delicious little parmesan crisps from the bits that fall onto the pan :) Try cutting up the asparagus & throwing it into an omelet the next day - YUM!!
I just prepared this recipe...and followed the recipe to the T. What a sad waste of good asparagus! I did read over 30 reviews before preparing this so I was excited to serve this for dinner....it got thumbs down all around. I love this site so I will continue to look for a new recipe for this veggie.
A picky eater loved it. I substituted crushed bread crumbs for parmesan cheese simply because I didn't have it on hand at the time. Incredibly easy to make. Mine was ready in 8 minutes @ 450 degrees. Thankkkks!
Parmesan cheese, garlic, and lemon juice were not optional in my book so I used all three. The flavor was good but I would use caution with the cooking time. My asparagus was thick so I checked it the first time after ten minutes and it was a little overdone for me, although my husband thought it was perfect.
Just did basic version without garlic and cheese. It was awesome!
I didn't use the parm cheese and this was delicious. Next time I might use the cheese for a different flavor. Either way, this recipe is so easy and great. I spread the asparagus out on a foil lined baking sheet and brushed on about 1 TB of olive oil then sprinkled with a roasted garlic seasoning blend, salt & pepper. Yum
Love this recipe! I was afraid to try to roast this vege until I read some of the reviews. I followed all rules maybe a little tweek of mine, which only means a little less of this and that, but on the whole this recipe rocks! Heat is right on target, what you add to "season" is your choice, but use amounts of oil or butter as this recipe states and you will not be disapointed.
This was the first time I made Asparagus and it was delicous. I didn't read the directions right and mixed them with the lemon then baked and they were great. I also didn't add the Parm to the mix, but sprinkled it on after I had laid them on the baking sheet, which was lined with foil to clean easily. Oh and finally I cooked it at 400 for 10 minutes with a piece of Tilapia, which was cooked perfectly when the Asparagus was done.
Great to mix up the plain asparagus we eat a lot.
I followed this recipe to the letter and it was great
good asparagus recipe.
This is fantastic! I have been cooking asaparagus for years, many different ways. This is by far the best. Followed the recipe exactly. Parmesean is a must! Thank you.
I made this last night to add with our grilled tilapia. It was great! My husband absolutely devoured it! My youngest didn't care for it as he preferred when I steam it better. My favorite part was the way the Parmesan cheese hardened and gooey. The asparagus was very crisp and tasty. We will surely serve this again! Thanks! :)
This is the first recipe that I've bothered to take the time to rate. I put the lemon in during the cooking time (didn't pay attention to the recipe), omitted the salt (health reasons) and it was amazing. My new go to recipe for asparagus! Will recommend to my cooking friends.
I love asparagus. My husband, not so much. This is my new favorite way to prepare asparagus and my husband even enjoyed it. Fabulous recipe!
Wonderful! Quick, easy and full of favor. Added Parmesan cheese just prior to serving.
This turned out perfectly. The asparagus tasted good and it had a nice texture. I used garlic powder instead of garlic and I didn’t have the lemon juice. Since the Parmesan cheese was optional, I just sprinkled a little on top.
I didn't measure out my ingredients, but just sprinkled with what amount looked good. It is a great combination of flavors that work perfectly with the asparagus!
My husband rated this a 10 and said it was restaurant quality! My only complaint was that I felt there was too much oil. It began to smoke a little in the oven and I took the baking tray out partway through and wiped quite a lot of oil off the tray. Next time I'll use about 1TB total. Unlike others, I didn't feel it was too salty. I did use all optional ingredients. Great recipe!
Good. It's easier than the bacon wrapped asparagus recipe I love.
Delicious and so easy! I just spritzed my asparagus with the olive oil spray instead of using the 3 T.
Yum! Although if you have really thin spears, cook them less than 15 min. and use less oil. The flavoring was delicious! So easy and nutrious for you! Goes great with the Marinatted Mushrooms II recipe, a little rice, and salmon.
LOVED this Asparagus. I did not add Parmesan and used a different oil. When I make it again I will cook it for less time 12 min was too long.
Loved it! I added some sliced baby bella mushrooms that I didnt want to go to waste and added the minced garlic. The taste was spot on! The only complaint was that I should have made more, and trust me, I'll be sure to do that. I also cooked the veggies at 350 for 15 minutes and they were nice and tender. Thanks!
All I had was salt and pepper, but this was a tasty, easy way to prepare asparagus! I'll plan ahead and try adding some of the other ingredients next time!
I made this but did not measure anything. I sprinkled what I felt was right of all the suggested items. It was delicious!!! I will be making this often.
i used just olive oil, garlic and sea salt
this was really tasty, used 2 lbs asparagus, only 1 tbsp oil and omitted salt, baked at 450 in 15 minutes.
Super easy and super tasty. I was a little worried about the negative comments all claiming that the recipe was a little too salty. So I used half the salt the first time, and the full amount the second time. I really enjoyed it!
I thought there was way too much pepper. Just not very good.
Cooking time and the rest of the seasonings were ok, but this was waaaaaay too salty! I couldn't eat it, had to throw away the batch after a few bites. Maybe 1/8 tsp salt would be more appropriate.
I gave this recipe 3 stars simply because it's a tad too salty and 3 of the 7 ingredients are listed as "optional." Huh?
It was so good! I added a extra garlic and on time I forgot the pepper, it didn't matter it was good every time! My 4 year old even ask for it for her birthday dinner!
My husband LOVED this! So easy to make, and he said it tasted amazing!
Hating asparagus since I was a child, this recipe has transformed my opinion of it. It is delicious when prepared this way! Many have said that the timing is too long, but I found 12-15 minutes to be perfect. I used a Pampered Chef grill basket lined with tin foil. I also tossed in some mushrooms. Then I loosely covered the top with tin foil as well. Yum!
Husband is the asparagus lover - he really liked this but thought it was a bit too salty. Would change oven to 400 next time as it looked "doner" than I like! I didn't think it was too salty, but easy fix for the next time!
Great recipe - FYI - I skim the edge of the asparagus with a potato peeler (this enables asparagus to be softer to eat) and I do not use salt and I found when I added the parmesan cheese - the cheese burnt - so next time I will add cheese when close to finish cooking
I actually like the taste of asparagus. I made the recipe as written here, but discovered that I don't care for pepper or garlic or parmesan cheese on my asparagus. I'd also recommend using vegetable oil vs. olive oil. At this high temperature, the olive oil will impart it's flavor, and maybe overpower the asparagus flavor. However, I am grateful for the time (12 mins) and temperature (425 degrees) because the spears came out nicely done but still firm!
This was delicious and very easy. I made this almost exactly as directed. I forgot to add the lemon juice at the end and I did not have fresh garlic on hand so I used about a tsp. or so of garlic powder, which seemed to work well. I will be making this again and will definitely try with the lemon and fresh garlic. I lined the baking sheet with foil for almost no clean up. Thanks for the great recipe!
This is our go to recipe for asparagus now. We love it this way! I make it as the recipe states but only cook it for 8-10 minutes.
I thought this was good. It was just a tad salty and I even reduced the salt. I added all the optional ingredients, except forgot the optional lemon juice. ty
The flavor was good but found it to be a bit oily. Will definitely make again with less olive oil. Thanks for a great way to enjoy asparagus!
Great recipe! I first made this in March and lost count of how many time I have made it since. I would not change anything in this recipe. My dream recipe: Simple, tasty and my husband love it!
Not sure what happened, as I followed the recipe as-is, but the asparagus turned out extremely salty. We took one bite and had to throw it out. Disappointing, because it looked so great in the photos!
Wonderful way to fix asparagus, can't imagine anything better!
Delicious, easy side dish. I love it because I almost always have all the ingredients on hand and just need to pick up the asparagus. Also GREAT on the grill!
Delicious! I didn't use the lemon juice, but it doesn't need it. It's perfect with just the olive oil, salt, pepper, garlic & fresh parm. Yum!
This is a delicious way to make Asparugus. They make this at the Cancer Treatment Centers of American in Tulsa, OK where I go for treatment. This is the first time I tried Asparagus and will not make it any other way. The only thing they don't add is Parmesan cheese and I have not tried it with Parmesan.
Delicious!!!! I almost ate the whole bunch myself, it was that good!
I have never really liked asparagus till now.. this is awesome.
This is a nice recipe, and definitely something we'll make regularly. We did make a couple of changes from the stated recipe: Definitely cut down on the salt, as others have stated. We did not use the lemon juice, and we sprinkled with shredded Parmesan after we took the asparagus out of the oven. 10 minutes at 425 yielded a very nice finished product.
Very tasty recipe and definitely husband approved. I did not use the optional ingredients only the oil, a small amount of salt and the pepper. I did not use a separate bowl just put the asparagus on the baking tray and coated with the oil and salt and pepper. I did not have thin asparagus so I used a trick that I saw on a cooking show and peeled the asparagus stalks. (after snapping off the woody part of the stalks.) This was the most tender asparagus that we have even eaten. I also baked for 10 minutes at 350 degrees since I had the main course cooking at that temp and it turned out perfect.
I will never eat asparagus another way! It is so good roasted! It comes out great with just olive oil, garlic, salt, and pepper. Most of the time I don't even use the cheese or lemon juice.
Excellent way to prepare asparagus and incredibly easy! Too good to be true!
When roasting, I placed thin slices of lemon on top. Quite pretty.
Loved this, and it's easy to fit in as a side dish. I mixed the asparaus, olive oil, garlic and romano cheese right on the baking tin covered with nonstick reynolds wrap, using clean hands. Then I sprinkled lemon juice and a few turns of the pepper (this saves having to wash another dish). Also left out the seasalt, as the romano cheese and lemon seem to pick up the flavor without it. Ok, I'm a lazy cook...
This is incredibly tasty, and very easy. I will roast my asparagus from now on! I used a little less oil than the recipe calls for, and a little less salt. Line your pan with foil for easy clean up! I also turned them over halfway through roasting.
Very good and quick & easy.
Very good and easy to make. I used a brush instead of drizzling the sauce.
Simple and yummy. My Italian grandma makes a similar recipe. I cannot believe it took me so long to try it. Served with Parmesan crusted halibut. Will be making often during asparagus season!