Grilled Asparagus Medley

From: Chef #1235935

On Apr 12, 2009

Served this for Easter dinner yesterday, big hit. Very flavourful and enjoyed by everyone!

From: echo echo

On Aug 8, 2008

I can't wait to try these veggies with a grilll, but right now I don't have one available, so I followed Engrossed's strategy and cooked them uncovered on a greased cookie sheet at 450F for 30 minutes. I also used fresh parsley and dill. I did skip the olives, even though I love them, because of the high sodium content. I used the lemon--love the bit of tartness that adds--and the butter, but omitted the parmesan. All I can say is this is simply delectable, and a way of cooking vegetables that I'm sure I'll return to often.

From: kiwidutch

On Mar 28, 2007

5 wonderful stars! this was simple and tasty and both DH and I loved it. White asparagus is the norm here in The Netherlands, but one supermarket is stocking green at the moment (which I think has more flavour) so I'm bingeing on green asparagus while it lasts and loving it. This recipe was a wonderful balance of asparagus and sweet pepper flavours and the onion did wonders for this recipe, complimenting everything exactly. I went to the supermarket to get the ingredients, forgot the list and forgot the olives and tomatoes, Duh, but I really don't think it mattered at all. I also left out the mushrooms as I'm serverely allergic to the little beasties and wanted to live to make the review LOL. Please see my rating system: 5 stars for a recipe that can be easily tweeked to suit personal tastes and was easy to put together .. and would be an excellent addition to the BBQ menu in the summer. Thanks!

From: Debbwl

On May 24, 2009

Mmm Mmm good. Made in the oven 450*F for 35 minutes. Had to make two changes the first was used Smokehouse pepper in place of lemon pepper (out of) and the second was I forgot to add the olives, but this had so much yummy fresh flavor that no one other then me knew an error had been made. Will make this often. Thanks for the post.