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I always roast my asparagus but your recipe added a nice touch with the shallot, lemon rind & Balsamic. I omitted the butter (I know I love it but!!!) and lightly sprayed the asparagus with lite Olive oil, sprinkles the shallot, lemon rind & balsamic over the spears, sealed the pkg of foil around them and baked in 375 oven for 15 minutes - They were heated through but still had crunch, perfect. Thanks KellyM for a now favorite way for me to roast asparagus

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Bergy September 08, 2003

Delicious! Served this tonight with Bev's Walnut Crusted Trout Fillets (Walnut Crusted Trout Fillets) and we just loved the combination. The asparagus was extremely easy to prepare and had excellent flavor. I believe this is a versatile recipe that will be a nice compliment to a number of dishes. DH, who is difficult to impress, really enjoyed it as well. We will be keeping this recipe and making it again soon!

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Dr. Jenny October 28, 2007

The whole family enjoyed asparagus served this way. I made a foil packet with the asparagus and poured the sauce over the top and sealed into a pouch. I baked at 375 degrees for about 20 minutes to the "doneness" we like. The sauce was made as is, exept for leaving out the thyme. Great flavor and easy clean up! Thanks for sharing.

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DDW December 09, 2003

This is a delicious recipe! I love roasted asparagus and like to find new twists on the concept. The sauce tasted great; it made the asparagus perfect. Thanks for the wonderful recipe.

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JuliJ December 25, 2009

Good recipe. Did recipe as written, except used kosher salt. Sprinkled on asparagus after pouring on the sauce. Added sauce/salt couple minutes before end of cooking in order to warm sauce up before serving.

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Mustang Sally 54269 February 14, 2009

Very delicious! And easy...I baked a little less than time stated, cuz they were just how I like them! I didn't have any fresh thyme, so used dried. This will go in my keeper file!!

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Charmie777 November 01, 2005

Two thumbs up from everyone in my family. My four-year-old even asked for seconds. I used less butter than the recipe called for and I left out the lemon rind, but it was still delicious.

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Sonata September 03, 2005
Roasted Asparagus with Balsamic-Shallot Butter