Reviewed: Jun. 24, 2009

This was a good starter recipe. I omitted the water and broth and only used 1 3/4 cups of milk. I also left out the sage and used 1/4 tsp of basil, 1/4 tsp of dill weed, and 2 tsp of garlic powder. Instead of parmesan, I used fontina cheese. I also steamed the asparagus and poured the cheese sauce over the asparagus rather than cooking the asparagus in with the sauce.

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LCarter87

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Reviewed: May 14, 2009

I used to steam or boil the asparagus, this way turns out so much tastier!

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Greg R,

Cooking Level: Expert

Home Town: Fulton, New York, USA

Living In: Sterling, Virginia, USA

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Reviewed: Apr. 14, 2009

Loved it but used about half of the broth and no water. Also added a little more thyme.

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aura

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Reviewed: Apr. 13, 2009

Too much liquid in this recipe. Even with one pound of asparagus rather than 1/2 pound, this was still was too watery.

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shannonflaherty

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Reviewed: Mar. 10, 2008

Mmmmm!!! I used the suggestions of others here and omitted the water and used half the milk and broth. I didn't have all the listed ingredients so I used these substitutions: 3/4 Cup chicken broth (broth from Amanda's chicken casserole recipe preparation [not published]) Havarti cheese for the parmesan It was incredible! I really want to use this on other vegebables using different kinds of broth.

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Hawkified

Cooking Level: Expert

Home Town: Richland, Washington, USA

Living In: Centralia, Washington, USA

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Reviewed: May 5, 2007

This was good. I used a pound of asparagus, eliminated the water, used 3/4 c broth, and only a splash or two of milk. Still there was too much liquid - I ended up thickening it a bit with some corn starch, and straining away the extra liquid upon serving. The Parm cheese did not want to melt when I mixed it in - it just got clumpy. Next time, I'll just sprinkle with cheese when ready to serve.

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Katherine

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Reviewed: Dec. 16, 2006

I like it! Agree with other reviewers...cut down on the liquid. I removed the water entirely and cut the broth and milk in half. The asparagus steamed fine, and the sauce was appropriate viscosity and intensity of flavors.

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John B

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Reviewed: May 11, 2006

This was ok, but I thought the dried herbs really detracted from the delicate asparagus flavor. I won't be making this again. Thanks anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: Feb. 21, 2006

I have to wonder if this recipe is for asparagus soup? I read the recipe and decided there was too much liquid in it, so I omitted the vegetable broth. Also I used a whole pound of asparagus, not a half pound, and I steamed it ahead of time. Even with these changes there was still quite a bit of liquid so next time I will reduce the milk to 1 cup. But the flavor was very very good, the sage and thyme and Parmesan cheese were the perfect blend for this vegetable. I will make this one again.

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JLPONC

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Reviewed: Feb. 8, 2006

Maybe I did something wrong, but I couldn't get the sauce to thicken. Also, the asparagus cooked for way too long. The potential is definitely there, though.

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