54 Reviews of Pan Roasted Asparagus

From: mom2alex&jake

On Apr 2, 2004

YUMMM!!! I made this last night, and I am going to make it AGAIN tonight! I let my dad try some, since he eats a ton of veggies. He's diabetic and gets bored with the same old tastes, and he LOVED this one for something different. He suggested cutting the stalks into bite sized pieces so they are easier to eat and will be easier to cook, too. THANK YOU for a wonderful idea!!

From: Miss Annie

On Mar 23, 2004

What a lovely way to make asparagus. The color was really pretty, and the crunch of the asparagus was really pleasing. Simple ingredients added to this wonderful vegetable didn't overpower the asparagus. Full of flavor. Definately a keeper in my t&t book. Thanks for sharing your recipe.

From: Rich Tessier

On Mar 18, 2004

Wow! So simple and so good. I ended up eating the whole thing myself. Asparagus is a negative-calorie food, meaning your body burns more calories to digest it than you intake eating it. So if you want to make it even healthier, try using chicken broth instead of oil. Great recipe!!!!

From: Denise in NH

On Mar 24, 2004

I had 2 lbs. of asparagus and I also put them in a ziplock back and added 2 tbs. of olive oil and made sure they were coated good. I made the mistake of not cutting the spears in half and it took a little bit longer then the two minutes to cook them....but the end results were crisp, very delicious asparagus. My son that does not like asparagus said he was going to try (just one) and a half plate later said they were really good. My husband loved them also and kept commenting on the bright green color and he loved the addition of the garlic. This is a real "keeper" recipe! Thanks CountryLady

From: Cookie Gal

On Apr 6, 2004

Great! I let the asparagus cool to room temp, then cut it in 1 1/2 inch pieces and tossed with my salad...YUMMY!

From: Judy from Hawaii

On Mar 27, 2004

Wow! I couldn't help but nibble as I cooked. I know this asparagus will be the hit of tonight's potluck. I found 2 minutes wasn't long enough, but that may have been partially a volume issue. I did double the recipe. It probably took 4 or 5 minutes to get it to tender/crisp. I squeezed a bit of lemon juice over the asparagus & garnished with some toasted almond slivers. It looks absolutely gorgeous, with a nice bright green set off nicely by the golden nuts. And since I sneaked a taste, I know it tastes as good as it looks! Thanks, countrylady. This will be made often at our house.

From: -Tulip-

On Mar 25, 2004

Very simple & tasty! Great flavor with a nice crunchy texture on the outside but a bit softer on the inside. I used more garlic, along with garlic salt and pepper. I can honestly say I've only had steamed asparagus and all I can say now is that was a lot of wasted asparagus! This was excellent. Thanks for posting!

From: Mysterygirl

On Feb 20, 2004

This was great - dh says the asparagus turned out exactly the way he likes it - tender but crunchy - that's the way I like mine too.

From: Bev

On Mar 31, 2004

Loved the garlic with the asparagus! What a delightful combination. So very simple to prepare and a beautiful addition to the table! Thanks, CountryLady!

From: Little Bee

On Mar 28, 2004

I have been making Asparagus this way for years and it is absolutely delicious this way. I like to use kosher salt for texture. Thanks for sharing a great recipe!