Reviewed: May 7, 2009

I've made this twice now and it's all in the sauce. Asparagus is optional. I served it over sauteed veggies the second time around- most excellent, especially green beans. I did take the advise of another review and use shallots instead.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

myebinger7677

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 13, 2009

I made it just like the recipe said and everyone loved it. Thanks for a great recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kellie81

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Wayland, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2008

I made a number of adjustments to this recipe, and it turned out REALLY GOOD. First, I steamed the asparagus. Instead of chicken broth, I used a homemade vegetable broth that had a little bit of apple cooked in it. Also, I used shallots instead of onion, and used quite a bit more of them; and instead of sour cream, I used Greek yogurt. I also used a bit more dill. Turned out EXCELLENT! Served with maple salmon, was a great pairing sweet and savory pairing.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Christopher E.

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 4, 2007

Very good. When I first tasted it I thought it was too vinegary, but on the asparagus it's just perfect. I did add 1/2 tsp. of sugar to cut the tangy-ness. Served over fresh white asparagus and steamed broccoli. Love the dill.

Was this review helpful? [ YES ]
6 users found this review helpful