This was the second time I made this soup. The first time turned out much better, as I used just top-halves of asparagus stalks and steamed the asparagus ahead of time. The texture was perfectly smooth the first time around. This time, I used grilled asparagus (from last night) the grilled flavor is overpowering instead of a nice incorporation. It also gives the soup too much texture. Apparently I didn't cut enough of the bottoms off, because this time, the soup is really stringy. My advice, don't use grilled asparagus and be sure to only use the top-halves of the stalks... I'll make this again, like I did the first time. I love the edge the yogurt gives it and I think the parmesan at the end makes the soup. It's the easiest soup recipe I've ever tried.

Reviewed On: Jun. 27, 2009

Not a repeat recipe for us. We love stir fry, this recipe was heavy on ginger and lacked other flavor. Just ok, and we're left disappointed that we used all of our fresh ingredients for this.

Reviewed On: Apr. 21, 2009

Fabulous, quick and easy way to eat this superfood! Only make enough to eat right out of the oven. I'm going to try Trocomare (organic leek/celery) salt next time, instead of sea salt, just to compare. These are already one of my favorite snacks and sandwich sides.

Reviewed On: Apr. 14, 2009