So simple and so good. This is how we make our asparagus now every time. We typically wrap it in tin foil and toss on the grill with steaks. Excellent. Herbes de Provence can be pricey but it's worth it. Enjoy!

Reviewed On: Sep. 16, 2009

Beautiful presentation and tastes even better the next day. Big warning to other newbies like me - I used Drambuie based on someone's recommendation to add raspberry liqueur. This turned my beautiful creation into the color of warm gray death. Tasted ok but had to start over since this was intended for a party. No leftovers at the end of the night. Sour cream makes this dish. I also soaked the banana in the pineapple juice as suggested and used fresh berries (strawberries, blueberries and raspberries). Fantastic and will make again!

Reviewed On: Sep. 16, 2009

Tastes great but wow, this took a long time to make. Definitely follow others advice and start the cherry sauce first. Looks beautiful when finished. Not sure I'll make again because of the time and labor involved. Husband loved it. Had plenty of cherry sauce leftover. Would likely scale back a bit on that next time.

Reviewed On: Sep. 16, 2009