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Asparagus with Parmesan Crust
July 05, 2011

The cooking time was ok, although I played it on the safe side and lowered the oven temperature to 425 degrees. I swear roasting asparagus is not only the easiest, but also the best way to cook asparagus. It was the additions to the asparagus in this recipe that didn't appeal to me. First, I believe grated Parmesan, rather than shaved, is a much better option - I didn't want to end up with gloppy wads of cheese on my asparagus - and just a little sprinkling was fine. Second, this cried out for some garlic to me - garlic powder would be fine, tho' I sprinkled it very lightly with fresh, minced. Finally, I already knew I wouldn't like the balsamic vinegar on the asparagus because I don't care for it in the first place. But I thought Hubs would like it as he's more a fan of it than I am. To the recipe's credit it does give you the option to add the balsamic vinegar to taste rather than the suggested, heavy-handed 1/4 cup, but even "to taste" Hubs didn't care for it and agreed a squeeze of fresh lemon juice (like I put on mine) would have been a much better choice.

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