Awesome recipe! I cooked the cauliflower in the microwave and dried it on paper towels. Also blotted the tomatoes prior to layering and it was perfect; not wet at all like the first time around! I used sliced Havarti cheese all over the top to still get the nutty "bite" of the Swiss but with the creamy, easy meltability and it bubbles up beautifully. The shredded cheese didn't coat the cauliflower well in my opinion. I omitted the butter all together and it came out perfect. Sprinkled with bread crumbs as well. I love this recipe! Thank you.

Reviewed On: Oct. 4, 2009

This is my new favorite asparagus recipe! I cut the asparagus stocks short, used minced garlic, pureed ginger, low sodium soy sauce and reduced salt cashews that I toasted. It made a huge difference the second time around. More rich flavor came through in the dish without the salty-ness. The minced garlic is a great addition in my opinion and the pureed ginger seemed to blend/coat everything nicer than the minced ginger. I only used a small amount of sesame oil in the pan when cooking which is less than 1/2 of what the recipe called for and it came out excellent. You can serve this with a lot of main dishes; it seems the Asian flavor stands alone and doesn't need to carry over to the rest of the meal which I was concerned about. Thank you so much!

Reviewed On: Oct. 4, 2009

Excellent and easy! I used Marscapone Italian cream cheese in lieu of regular cream cheese and it came out very creamy (and seemed less salty). Also used fresh chives, fresh mushrooms and no butter. I did serve it over scortched & lightly buttered penne with the cashew/ginger asparagus recipe on this site. Great meal! Thanks for the recipe.

Reviewed On: Oct. 4, 2009