"Impossible" is the operative word here, as the promised crust never materializes. Instead of "sinking to the bottom of the pan," the baking mix/egg/milk mixture remains on top, and the liquid in the tomatoes and asparagus keep it from ever baking to a bready texture - instead, it remains disconcertingly wet, even fully cooked. It still tastes pretty good, if not stellar, and the baking mix-with-veggies concept is promising, but this isn't the recipe to showcase that concept. Also, the description of the recipe is wrong: there aren't any "other spring garden vegetables" in this besides asparagus. Tomatoes and onions are summer/late summer vegetables.

Reviewed On: May 6, 2009

Way, way way too much oil - and I have no qualms about adding oil to my food. The overwhelming amount of oil nearly wrecks the dish, and using extra virgin olive oil (which shouldn't be heated anyway) with sesame seeds makes no sense. The oil also makes the sesame seeds splatter messily out of the pan when you add the beans. I enjoyed the sesame flavor - though it was almost unnoticeable and would make it again with the following modifications to make it less greasy and add more sesame flavor: Simply toasting the sesame seeds briefly in a dry pan or with less than a teaspoon of canola. Then I'd remove the sesame seeds from the hot pan, put the green beans in, and return the seeds to the pan. Follow the rest of the directions as written, and at the end of cooking time add a teaspoon or so of sesame oil to bring out the sesame flavor.

Reviewed On: Feb. 17, 2009

Too salty - and I really like salt. I would cut it to 1 teaspoon next time or just let people salt their own. I did make it exactly as written, or rather in the spirit, because I made two small adjustments: I chopped the mushrooms into chunks instead of slicing them, and I had 1/4 cup of heavy cream so I used that and rounded out the "1 cup half and half" with 3/4 cup nonfat milk. I don't think either adjustment changed the intended taste of the recipe at all, so I feel confident that I'm rating it as written. Changes I may make in the future: A bit less butter. Combined with the half and half, it feels almost too rich. And I'd probably just go with milk. Of course, I'll be cutting the salt to 1/2 to 1 t. as mentioned. But! It's a very nice potato soup; the mushrooms and dill add a great depth.

Reviewed On: Dec. 11, 2008