31 Reviews of Asparagus, Oven roasted

From: HeatherFeather

On Apr 14, 2002

I thought this was very good. The recipe directions are very accurate and produced yummy, crunchy asparagus spears. I tasted a spear to test them when they first came out of the oven (before adding the remaining ingredients) and though they were rather tasty, but liked them less once I added the cheese and the balsamic vinegar. While the cooking method for this recipe is just about perfect, the flavor combination of cheese and vinegar with the asparagus may not appeal to all taste buds (even if you use quality cheese & vinegar, as I did). I plan to leave out both the cheese and the vinegar next time and may also stick a clove of garlic in with the spears as they roast for added flavor.

From: Evie*

On Oct 19, 2001

Bergy, this is absolutely delicious..Asparagus is one of my favourite vegetables..and I make a quick stove top using balsamic vinegar. But made like this and with the parmesan as well....it was superb. =)

From: Merlot

On Jun 5, 2002

What a great, easy and tastey way to do asparagus!! Roasting this way really enhanced the flavor of them. Because of the size, I had to roast a little longer than 7 minutes. Will never cook asparagus any other way.

From: najwa

On Mar 22, 2002

Excellent recipe!! I like mine soft so I left them in the oven for 20 minutes .. So easy and so good!!

From: ratherbeswimmin'

On Jul 14, 2002

Bergy, this is one easy, delicious recipe. I cooked mine for 7 minutes and it turned out perfectly crisp/tender. I love the balsamic vinegar taste. Of course cheese is always a winner. Thanks for giving me an alternative to steaming.

From: Milla

On Apr 10, 2002

great crunch and flavor. i will be making asparagus like this from now on. try sprinkling with coriander in lieu of the balsamic.

From: Bev

On Apr 23, 2003

Bergy, you know I am an asparagus lover and it was only a matter of time before I tried and reviewed this recipe! It was fabulous! I made as directed and I would not change a single thing! Fantastic, Bergy! Thank you for another winner!

From: Cookgirl

On Apr 10, 2006

We had this tonight for dinner and I will state: I don't think I will ever steam asparagus again. So easy to make, easy directions and the end product? What can I say? This was served with a Mexican themed meal consisting of Mean's Cinnamon Roasted Chicken with Pasilla Sauce Cinnamon Roasted Chicken with Pasilla Pan Sauce adn Dannygirl's Baked Basmati Rice #75915, except I used morelos rice from Mexico. In keeping with the Mexican theme, I used Mexican oregano and parsley. The cheese was very lightly sprinkled on each helping. I couldn't stop eating this! The balsamic vinegar brought it all together. Very important to not cook the asparagus any longer than indicated. Thank you for another award winning recipe, Miss Bergy! cg

From: Kate in Ontario

On May 15, 2002

This was great . I wouldn't change a thing. It had just the right texture after 7 minutes. I think I will also try grilling it. I served it with wrapped chicken breasts # 24997 and my low fat Italian potatoes # 23014.

From: jerri822

On Aug 19, 2002

Kudos!! I followed your directions exactly. Turned out perfect. This cooking method really intensified the asparagus flavor. The addition of cheese added some richness. Very flavorful and much appreciated.