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Asparagus takes on a whole new significance when you roast it like this. I put the asparagus in a zip bag with the oil and salt and shake, shake, shake, then turn it out onto the baking sheet. This helps it get covered with the oil and not my fingers! I baked it for around 7 minutes for averaged sized stalks and found it to be just perfect. I've passed this recipe on to many friends and family and it's now the only way I eat asparagus. Good for you Taylortwo!

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Geema January 29, 2003

Very simple and very nice. Company worthy. When you have a very fresh veggie never muck it up with sauce, this is PERFECT.

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riffraff April 06, 2003

Fabulous and easy -- how much more could you ask for in a recipe? I have always steamed my asparagus, but this is my new favorite way to eat it. Thanks, TaylorTwo!

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moxie March 29, 2003

I love asparagus cooked this way. It is the only way I make it. I find it easier to put the asparagus in a bowl to toss with the oil and then lay out on a sheetpan. Sometime I sprinkle with parmesan as soon as the come out of the oven.

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MEAN CHEF May 16, 2003

I love asparagus done like this -- so simple, yet so good. I served it placed on top of a stir fry of prawns and red peppers.

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Sackville May 17, 2003

Very tasty. I loved the slight nutty flavor that was added by roasting the asparagus. After trying this recipe, DH and DS both agreed that they preferred roasted asparagus over steamed asparagus.

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beckas May 03, 2003

Love this recipe, it's simple and flavorful. I usually go a little lighter on the salt, and I coat the asparagus in the oil and salt by tossing it all together in a large ziplock bag.

I've found there's very little difference between peeling the bottoms and simply cutting the bottoms back further. I prefer to just cut off more of the bottom, to save time.

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CassiaDawn January 07, 2011

I love asparagus and have eaten it many different ways. This particular recipe jumps right to the top of my favorite asparagus recipes. Very simple recipe, huge flavor. The asparagus was slightly crispy and full of flavor from the olive oil. A keeper.

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HeatherFeather November 24, 2003

I have NEVER liked asparagus before trying this recipe! Aside from being delicious, it is quick and easy - an unbeatable combination - especially to a 9 to 5 working woman! Congratulations on a totally winning recipe and thanks for sharing!

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Donna Scarbary September 23, 2003

Hi taylortwo; Besides EXCELLENT it was superb. I added 2 garlic cloves (minced) and used half olive oil and half butter. Sprinkled with Padano cheese after roasting in oven. Roasted for 10 minutes, and WOW, so delicious. Served with Penne Pasta and Ragu Bolognese Sauce. This is a big keeper. Will be making another batch tonight. Thanks for sharing. "Uncle Bill"

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William (Uncle Bill) Anatooskin April 06, 2004
Roasted Asparagus