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This was amazing. We used very young, slender asparagus, and because we forgot about it temporarily, it cooked until the tips were crunchy, the color jewel like, and the insides meltingly tender. I even loved the cold leftovers the next day.
I never eat asapargus another way. I also use sea salt, fresh ground pepper, and garlic powder on the spears. So yummy!
Best asparagus I have ever eaten!!!
YUM! So simply, so easy, and a fabulous way to enjoy asparagus without overpowering it via heavy sauces, etc.
Fantastic! My husband couldn't believe how minimal the prep was for such a tasty dish!
i was combining several recipes for my first attempt at cooking asparagus so roasted at about 415f for around 20 min. since i was using tender "tips" i could skip the peeling and sprinkled a couple teaspoons of lemon juice on after roasting. the tips ended up wonderfully crispy and the stalks nutty and tender. lovely and easy. will make this often!
Delicious! I was able to roast mine at 400 for 10 minutes and they came out lovely. I also squeezed fresh lemon juice over the asparagus before roasting, which made the dish for me. Thanks for a quick and easy way to cook asparagus!
This is my favorite way of preparing asparagus! So simple and classic! I make sure to use extremely thin asparagus so I can skip the peeling portion of the recipe!
MmmmMMM GOOD! What a nice way to prepare asparagus without boiling all the nutrients out of it! The kosher salt gives it such a nice flavor that you just don't get from table salt. What an easy side to prepare and a great one to eat! Will be making this over and over again, as the asparagus season approaches!