Roasted Asparagus

“You can’t beat fresh asparagus over the canned, although my husband loves the canned! I think I may have put too much olive oil on the asparagus as it was a little soggy – not crisp like I had thought it would be – you know like the kind you get in restaurants! But the taste was by far better than out of the can! Also, my husband wanted me to add a little garlic to the oil next time! :)”

“Very yummy recipe.I added some minced garlic and sprinkled a little salt on top too.This is an easy dish to cook in a toaster oven.”

“I LOVE THIS RECIPE! It is so easy and the asparagus turns out perfectly. Instead of rolling in oil, I sprayed the cookie sheet with olive oil spray, and then sprayed them with the same. This cuts down on the excess oil. The parm is good, but I have also tried the combo parm, asiago, and romano cheese and this was wonderful as well. They turn out like restaurant quality asparagus. Never a mushy piece. Thank you for this wonderful recipe!”

“Very nice.I brushed the spears with a mixture of olive oil and Italian dressing and put them on a cookie sheet lined with parchment paper.I made far more asparagus than what I normally steam and there was not a spear left over.”

“Thank you so much for sharing your recipe.Fresh asparagus is in the garden and this is so simple and delicious!”

“Very Good!Love the parmesan cheese with the asparagus, definitely worth repeating.thanks jean1”

“very good recipe. family enjoyed it ,next time im going to reduce the oven temperature from 400 to 320 because my stove gets way too hot .”

“Easy, simple and delicious! I add tiny bit of kosher salt and pepper before roasting. This is the only way I can get my boyfriend and his daughter to eat them!”

“Simple and oh so good!!! I never ate asparagus as a kid (mom boiled them to death) but I cook these all the time. I love the char and the cheese! Thanks for the posting!”

“Loved it and it was super easy!”

“This is our go-to recipe for asparagus in any season. I recommend using a gallon size ziploc bag for the olive oil and asparagus while adding some kosher salt or freshly cracked sea salt before roasting.Once you make it this way you’ll never go back to regular steamed asparagus. I usually omit the cheese because it really doesn’t need it. Thanx for sharing!”

“Very, very nice recipe-easy to make, easier to eat!Thanks for Posting!”

“Never had asparagus before, and I’ve always been a meat & potatoes kind of guy. I have this a try and really liked it. It’s quick & easy. Just be careful not to cook it too long.”

“Great recipe! Will definitely make this again!”

“This was a great easy dish. Not sure if I had to much oil or what but mine came out a little mushy. It was still really tasty though. I did add a touch of garlic salt and garlic powder. Plus some fresh parm and a little mozzarella were rather delicious,”

“I can’t believe I haven’t rated this recipe before! This recipe is the one that turned me on to asparagus–it is delicious. Thanks for posting!”

“good, but I think I need to cook them longer.They weren’t crispy – just mushy.We still ate every bite.”

“this is going to be onmy wifes mothersdayplate! thanks”