Comments on: Baked Asparagus with Parmesan

By: lao wutou

lao wutou — Wed, 24 Dec 2025 09:16:17 +0000

good

By: Dianne Patterson

Dianne Patterson — Mon, 10 Apr 2023 14:14:16 +0000

Thank you for this recipe. I was able to sautee the asparagus in the afternoon, put the cookie sheet in the refrigerator and pull it out for dinner. Love anything I can do ahead of time when having guests over. Not only simple yet very lovely presentation and everybody loved it! Guests asked for the recipe.

By: Genericcialis

Genericcialis — Thu, 05 Apr 2018 09:57:35 +0000

I''m actually serving a mix of roasted veggie on Easter. Would you believe that my husband is not a fan of asparagus. That didn''t stop me from eating it. I agree with you on the growing asparagus part. I think it''s perennial but I have never grown it.

By: KalynsKitchen

KalynsKitchen — Thu, 29 Mar 2018 14:20:08 +0000

Yum! This is my kind of recipe! You can never have too many good asparagus recipes and this looks like a winner. And thanks for the shout-out for my Roasted Asparagus with Soy Sesame Glaze.

By: This is the best roasted asparagus recipe EVER. I made this for my family at last years Easter dinner, and even my mother (who basically exists on ketchup and chicken) loved it. SO GOOD. - All Foods Drinks

Mon, 16 Mar 2015 03:01:14 +0000

[…] Via: reluctantentertainer.com […]

By: Curtis & Sherrie

Curtis & Sherrie — Mon, 25 Apr 2011 16:21:54 +0000

Oh my!!!!! I did this recipe for yestersay, Easter Sunday, there was not a stalk left !!!! It was awesome! Thank you for sharing this great recipe…. I will be using it alot. And it was SO easy, and the vegetable peeler suggestion was great! Yum Yum Yum
Blessing to you and yours
Curtis

By: Debbie Smith

Debbie Smith — Thu, 21 Apr 2011 16:50:27 +0000

Yummy!!
We like to put it on the BBQ brush it with olive oil and sea salt and cook till tender crisp. It is soo good cuz parts if it get blackened just a bit and the flavor is amazing

By: Sally

Sally — Thu, 21 Apr 2011 15:53:42 +0000

Normally, I roast it or toss it on top with stove in olive oil with garlic and rosemary. I will be trying your recipe for Easter Sunday!

By: Trisha

Trisha — Thu, 21 Apr 2011 05:21:24 +0000

You’ve done it again, and just in time! What a simple yet elegant recipe. And, I love reading about your collecting the Williams Sonoma cookbooks so inexpensively. Such a treat! Thanks for continuing to take the fear out of entertaining.

By: Kathy

Kathy — Thu, 21 Apr 2011 02:17:07 +0000

That looks delicious! What a great addition for an Easter dinner.