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My review
Roasted Asparagus with Herbes de Provence
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Jessica
"This is an easy way to make a delicious asparagus side dish, it's simply addicting!"
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Ingredients
17 m servings 82Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Toss the asparagus with olive oil, Herbes de Provence, salt, and pepper. Spread the asparagus onto the baking sheet in a single layer.
- Roast in preheated oven until tender and lightly browned, about 12 minutes.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 96130 Ratings
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Most helpful positive review
3/23/2008
I really enjoyed this. I didn't have any herbes de Provence, but I looked it up and saw that it's mostly thyme, basil and rosemary, so I shook some of each in a big ziplock bag with the salt, pe...
Most helpful critical review
5/1/2011
This was on the edge of bitter. I had no "herbes de provence" but used a small amount of each of the ones normally found in that blend - it was a different way of fixing asparagus, though.
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3/23/2008
I really enjoyed this. I didn't have any herbes de Provence, but I looked it up and saw that it's mostly thyme, basil and rosemary, so I shook some of each in a big ziplock bag with the salt, pe...
4/5/2008
Perfect as written, right down to the roasting time, which was just right at 12 minutes. Herbes de Provence is something I never would have thought of for asparagus and it worked nicely. This ...
3/9/2008
Excellent and easy way to prepare fresh asparagus! Instead of messing up a bowl to toss the olive oil and herbs with the vegetable, I just brushed on the oil and shook on some herbs de provence....
5/1/2008
This was a great way to fix asparagus! I didn't have Herbes de Provence, so I used 1 t thyme, 1 t sage, and 1 t rosemary. Everyone loved it! It works great with Teriyaki Pork Tenderloin from ...
3/4/2009
Beautiful, crisp~tender asparagus. Lavender is a prominent flavor in my Herbes de Provence, so I've learned from past experience to use it sparingly. I halved the Herbes amount; though strong w...
4/5/2008
I just munched my way through half a bunch of roasted asparagus. It was delicious, and so easy! My favorite kind of recipe. Thanks. P.S. I agree that the bowl wasn't necessary; I just placed the...
4/6/2008
Wonderful use of Herbs de Provence. I added a potato, tomato and a little yellow and red pepper. My husband loved it!
8/15/2008
fabulous and very easy, great for a large dinner crowd, prep ahead and pop in the oven at the last minute.
3/23/2008
This was a fantastic recipie but I think I used too much spice. A little bit goes a long way but was a hit at Easter Dinner!