Reviewed: Feb. 9, 2012

This was really really good!

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Reviewer:

Alison

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Holland, Ohio, USA

Reviewed: Feb. 9, 2012

The sauce is a beautiful mixture of flavers! I changed the cooking method, because I wanted the asparagus to have a chance to absorb more of the sauce's flavor. So I melted the butter in a saucepan, made the sauce, and then sauteed the asparagus in it. I will definitely make this dish again, and I hope to find other uses for this delicious sauce!

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Reviewer:

pindy4176

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Cooking Level: Intermediate

Reviewed: Feb. 5, 2012

I was pleasantly surprised by the sauce. I did follow others lead by adding 2 tea. of balsamic instead of one. Hubby really loved it 1

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Reviewer:

AUSTINNETWORK

Cooking Level: Expert

Home Town: Santa Maria, California, USA

Living In: Austin, Texas, USA

Reviewed: Jan. 28, 2012

Very good. I've made this a few times now and I will continue to prepare my asparagus this way when I make it. Give it a nice little punch of flavour.

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Reviewer:

BronnyD

Reviewed: Jan. 26, 2012

AWESOME! I have to admit, I went into this a little skeptical. We LOVE roasted asparagus w/just a drizzle of EVOO and some sea salt. I was concerned this would "muddy up" a good thing. Oh how wrong I was! This is excellent w/just a subtle extra flavor from the butter/soy/balsamic. Mr. LTH is NOT a vinegar fan, but he did not comment on its presence, so it must have been quite mild. I thoroughly enjoyed this and will be using this preparation method for asparagus as my go to in the future. One small "tweak"...I baked at 425 as that was the temperature the seasoned oven fries required. THANK YOU, CAE!

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Reviewer:

lovestohost

Cooking Level: Intermediate

Reviewed: Jan. 25, 2012

My favorite way to have asparagus! Delicious!

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Reviewer:

Kelly Chase

Home Town: Marinette, Wisconsin, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Jan. 19, 2012

I dont like asparagus, but I loved this!!! I realize I crave it now...great recipie

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Reviewer:

Yuroppie

Reviewed: Jan. 18, 2012

Good flavor

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Reviewer:

lynne

Cooking Level: Expert

Home Town: Melrose Park, Illinois, USA

Reviewed: Jan. 11, 2012

I loved this recipe. But I tweaked it a bit. Instead of using the balsamic vinegar, I used white cooking wine. Added 3 TBS before i put it in the oven, sprinkled some ground garlic over the top with a little kosher salt and baked for 12min. I kept everything else just as the recipe called for. WONDERFUL!

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