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Parmesan Asparagus
November 21, 2013

The concept was good, but I do have some criticism of this recipe. Suffice it to say olive oil is a better option than cooking spray, fresh minced garlic preferable to garlic salt, and the Parmesan tossed with the asparagus before roasting rather than sprinkling it on afterward much tastier. I found 10 minutes was adequate, and didn't bother turning it mid-way. A little drizzle of fresh lemon juice and a light sprinkle of grated lemon zest make this particularly fresh and lively. Small changes easily elevate this to a 5-star rating.

  1. 131 Ratings

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