recipe reviews for:

Asparagus Florentine

“I am a native Missourian living near Frankfurt, Germany with my husband, Ralf. I've had to learn how to adapt recipes because I can't always get ingredients here that I could easily find back home. When I'm making this recipe in spring, I use mild white asparagus, which is a German delicacy. It's just as good with green, however, --Tiffiny Trump-Humbert, Rauheim, Germany”

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Reviewed: Apr. 17, 2010

Didn't love it but didn't hate it either. Very creamy and has a nice lemony flavor. Would be good as a different side dish for dinner. I made this as a main course and put it over rice. I also used 6 oz. fresh spinach instead of frozen. I probably won't be making it again.

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8 users found this review helpful

Reviewer:

Morgan

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Mar. 9, 2009

I made this to take to a party. The only complaint was he spinach :-) Next time I will half the amoun of spinach used since it did seem to overpower the flavor a bit. I did add aprox 2tsp of salt because it just seemed to need a little. I topped with bread crumbs, I think I will use french fried onions next time to add flavor.

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14 users found this review helpful