Parmesan Encrusted Asparagus

Posted Thu, Mar 01, 2007, 9:22 am PST

10 Comments

1. Posted by Super Amanda on Tue, Mar 27, 2007, 2:07 pm PDT

Even shoe leather tastes good when prepared this way.
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2. Posted by lynneverette on Tue, Mar 27, 2007, 2:11 pm PDT

Sounds quick and easy and tastee.
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3. Posted by pookie82478 on Tue, Mar 27, 2007, 2:11 pm PDT

lol Super Amanda, you made my belly ache from laughter!
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4. Posted by Caryn B on Tue, Mar 27, 2007, 2:52 pm PDT

Yum, this sounds de-lish.
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5. Posted by Heather C on Tue, Mar 27, 2007, 2:58 pm PDT

My suggestion would be to lightly steam the asparagus instead, as boiling removes all the nutrients. Might also try a little garlic in the butter/oil mixture to really kick up the flavor!
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6. Posted by mr_cowboy18 on Tue, Mar 27, 2007, 3:32 pm PDT

" Boiling " ??? ... " Baking " ??? For something as delicate not to mention expensive isn't there another more sensitive way to prepare the asparagus ? How bout a light blanch in hot water with a pinch of baking soda in the water ( soda is so the asparagus will retain its nice green colour. Then a quick broil instead of a bake ? I'd probably also finish off with a few light dashes of a nice balsamic vinegar at the end to give the dish a sweet - tart note.
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7. Posted by Dawn C on Wed, Mar 28, 2007, 8:08 am PDT

Actually skip the blanching and just raise the temp to 420 and it will be perfect! We bake asparagus all the time and it always turns out great - it is better crisp and not overcooked anyway.
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8. Posted by LOUISE M on Wed, Jun 06, 2007, 12:06 pm PDT

ASPARAGUS IN THE CONVECTION OVEN..@ 350 DEGREES. OLIVE OIL,SEA SALT AND PEPPER..OH MAN WE ARE TALKING OH SO YUMMY. COMES OUT PERFECT WITH A LITTLE CRUNCH.
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9. Posted by annwoodranderis on Tue, Feb 19, 2008, 9:16 am PST

This is great! And my 2 1/2 year old son will even eat it since it has the cheese on it. It goes great with any meal. You will love it for sure!
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10. Posted by cynthia p on Mon, Mar 03, 2008, 3:57 pm PST

This was horrible! The asparagus was like twigs when it came out of the oven, and the cheese was like glue. The next night, I simply boiled the asparagus with some sea salt for about 4 minutes then sprinkled grated parmesan cheese on top, and it was much better.
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