This has been a fantastic side dish for me! I did not like the taste of asparagus before this recipe!!I was raised on boiled asparagus and it was never cooked any other way. I am glad I gave asparagus another shot by baking it in the oven. I will cook asparagus this way from now on!
I have made this recipe 4-5 times now for 4 servings. My process of cooking this has been relatively the same process as the recipe shows. However, with 4 servings (1 pound of asparagus) the recipe calls for 3 tbsp of olive oil. I found 3 tbsp a bit too much as it doesn't get cooked up in the oven and leaves an oily puddle in the baking sheet. I use a little less than 3, probably around 2-2.5 tbsp instead.
I also note that I have been freshly grating Parmesan cheese most of the time I have been cooking this. I did however use already grated Parmesan cheese I bought from the grocery store once and there is no noticeable difference. The freshly grated might be slightly more tangy but not real noticeable after cooking it. I say just use whichever is more convenient for you. I just freshly grate the cheese because it is fun for me and I feel better to eat some samples beforehand! I also follow the recipe with the amount of cheese you put on there before the baking process but I definitely add a bit more cheese than the recipe calls for after it's done baking.
The last note on my part is that if you are not a lemon person, make sure to be easy on the lemon juice! I use already juiced lemon in a little plastic container and go over the baking sheet once (sometimes once over and half-way back) with it. Again, just make sure you are easy with the lemon juice because the asparagus will taste nothing but lemony if you are not careful with it!!
Hopefully these notes will help anyone seeking some advice. Happy cooking everyone and I hope the recipe will be successful for you too!
4 servings
- 1 pound of asparagus
- 2-2.5 tbsp of olive oil
- Salt -> once over and half-way back the baking sheet
- Pepper -> once over
- Lemon -> once over (maybe once over and half-way back sometimes)
- Parmesan Cheese -> 1/4 C before baking and 2+ tbsp after baking
