Comments on: Roasted Asparagus

By: Liza

Liza — Wed, 25 Jun 2008 03:52:09 +0000

I have a wonderful recipe with the Asparagus. As long as your not suffering from severe lactose intollerance. You can follow the first two steps Mary Frances instructs you to do. Then sprinkle fresh grated parmesean cheese. Again, follow her last step. This is delicious. Even though I suffer from lactose intollerance this is one of those exceptions to the rule in which i do not suffer from discomfort. There are only a few milk substances which I can tolerate and parmesean seams to be one of those. I am really new to the gluten free diet and I still do not have it down. Despite, being lactose intolerant for six years it really has not been all that bad. Thank you Mary Frances for all of the wonderful recipes . You will help me out so much.

By: Mary Frances

Mary Frances — Thu, 08 May 2008 02:36:54 +0000

Amy, that sounds like a wonderful recipe for asparagus. If I can find asparagus again soon I’ll give it a try.

By: Amy B

Amy B — Wed, 07 May 2008 18:14:26 +0000

I love asparagus! I may be the only one in my family though; but my husband still treats me to it occasionally. I had no idea it was a spring veggie though! I will have to look and see if it is on sale. The only way I have ever had it was per the instructions in the cookbook The Vegetable Dishes I Can’t Live Without ( I think that was the one anyway…) At any rate, it is stir fried with salt and honey and balsalmic vinegar and pecans until just right — no mushiness allowed! I’m gonna have to try it plain like you mention…

Amy B

By: Sheltie Girl

Sheltie Girl — Tue, 06 May 2008 13:59:55 +0000

I love asparagus…fresh, slightly roasted, boiled for a couple of minutes, glazed with balsamic vinegar and olive oil. Simply yummy!

Sheltie Girl @ Gluten a Go Go