This was delicious and a very colorful dish! I highly recommend it as a great vegetable-filled pasta dish. I did tweek the recipe as others did. I cut the butter to about 3 TBS and used a bit less olive oil too. Since I was making this for a vegetarian friend, I eliminated the proscuitto. I added fresh tomatoes along w/ the sun-dried tomatoes. To add a bit of extra flavor, I also added some of the herbs in oil from the sun-dried tomato jar. I cooked it for 30 minutes covered and removed the foil for the remaining 10 minutes. It had just enough crispy bits, but not too many! Yummy recipe!

Reviewed On: May 19, 2009

I made it just as the recipe stated and it was delicious! The parmesan cheese and almond flavors melded together with the asparagus perfectly...it was a hit with my husband and me! We'll definitely be making it again. It was super easy and fast too!

Reviewed On: Aug. 29, 2008

I made this on several occasions and brought it to work. Everyone devoured it in no time flat! It was a huge hit and it was incredibly easy to make...a five star winner without doubt!

Reviewed On: Apr. 28, 2008