Restaurant quality!! I made a few small additions as I picked up a few things from reviews and other recipes: In a fry pan, I heated up about 2 tbsn of olive oil, threw in the minced garlic and some finely chopped shallots, added a splash of balsamic vinegar, and a smaller splash of worcestershire sauce. I added italian seasoned breadcrumbs (left out the salt) and put chopped rosemary & thyme at the end. Stirred it up a bit, and set it aside. Turned out SO GOOD!

Reviewed On: May 18, 2007

I definitely had to cook the asparagus for longer than the recipes suggests, and I ended up cutting them in 1/2 in the pan. Using a large enough pan for the spears to fit is crucial, it helped in preventing the shallots & garlic from burning. Maybe it was the lime, but I couldn't quite taste the lime flavor, I think next time I'd use 1/2 lime..or more.

Reviewed On: May 18, 2007

I used guiness, and broiled it in the oven. Delicious! Can't wait to try it on the grill as the weather warms up.

Reviewed On: May 18, 2007