Reviewed: Jul. 20, 2009

I've made this several times... First time I was worried that the kids would not like it so I got them involved with making it.... They LOVED it and so did my wife and I. Wasnt sure if it was just the fact that they helped or not so wife made it for a outting that we had and they TORE IT UP!!! Great healthy AND delicious!!!! 5 stars!!!!

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Cooking from the Hip

Cooking Level: Intermediate

Home Town: Volcano, Hawaii, USA

Living In: Gray Court, South Carolina, USA

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Reviewed: Jun. 22, 2009

This was four stars as is and five with a few add-ins. Absolutely delicious. I used Feta cheese instead of blue-thats what I had on hand and I added in some fresh parsley with the basil. It def needs more salt than specified and I added a few dashes of paprika for some mild heat and a sprinkle of sugar. Cannot wait to make for some company.

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Jun. 13, 2009

These are good. I used regular tomato because that's what I had, and would also recommend chopping your veggies smaller for easier eating. I'd like to try this again using goat cheese or a little feta. The blue cheese is great, but always a bit of a scene-stealer. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jan. 19, 2009

Really delicious! Like others, I had trouble keeping it on the bread. Also, I tried it with finely chopped White onion - also fabulous.

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Cooking Level: Intermediate

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Reviewed: Jan. 6, 2009

The flavors are great, but there's almost too many ingredients to safely put on a piece of bread without some of them falling off.

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JannG

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Reviewed: Dec. 24, 2008

This was delicious!!! I made it for a holiday party and the red and green colors were beautiful. The taste was mouth watering. We love asparagus, so it was a real treat! Make sure that you use very "thin" asparagus spears, and don't overcook them. Ice bath is essential! Also, I made some with feta cheese, and some with goat cheese...I liked it better than the blue cheese! Thanks for a great recipe!

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BUNKYDARL

Cooking Level: Intermediate

Home Town: Riverhead, New York, USA

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Reviewed: Dec. 23, 2008

My daughter made this and it was unique flavors. I agree about chopping it up and miing it a little to make it stay on the bread.

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manna

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Reviewed: Dec. 19, 2008

I only used this recipe as an idea, I just used asparagus, tomotaoes, garlic, olive oil and seasoned feta cheese - very simple and elegant. I am sure the other ingrediants would have been nice but I did not think that they were necessary to the recipe and I did not have them on hand.

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camp0433

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 18, 2008

Only problem I found is that you really need to chop it up in order to get it on the bread. Either by skinny aspargus or blend it into a salsa. I salsafied it and it was a hit.

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IOtterBACook

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Reviewed: Jun. 30, 2008

I was hesitant about the lime but it worked great. Didn't have green onions on hand, but chives and red onion worked well to substitute.

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Liz L.

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: May 21, 2008

DELISH!! I served this before a barbecue and got rave reviews! I used fresh grated parmesan instead of the blue cheese and added a little more salt, but that is a matter of taste. I'll be making this again soon.

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