Reviewed: Nov. 16, 2009

I love this dish! I agree with the others - swap the balsamic and soy sauce measurements for a less salty dish. Thank you!

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TIERNEYPHAM1129

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Reviewed: Nov. 14, 2009

I enjoyed the asparagus but the balsamic butter sauce left much to be desired. I found that it was much too bitter.

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Cooking Mama

Cooking Level: Intermediate

Home Town: Kingman, Arizona, USA

Living In: Golden Valley, Arizona, USA

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Reviewed: Nov. 12, 2009

Great sauce for asparagus! I used frozen spears and cooked them in the microwave. Poured the sauce on top. Easy and tasty!

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soonergal11

Cooking Level: Beginning

Home Town: Wichita Falls, Texas, USA

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Reviewed: Nov. 11, 2009

This beat my own recipe, to which I had been partial.

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pickles

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Reviewed: Nov. 11, 2009

A nice twist on roasted asparagus. Next time I'll use less soy sauce as it was a little salty.

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Kelly

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

The Balsamic Butter Sauce is absolutely delicious!! I sprinkled the asparagus with extra-virgin olive oil, sea salt and fresh-cracked black pepper, tossed to evenly coat, and then sauteed the asparagus in a fry pan over med-high heat until slightly softened. Then I added the Balsamic Butter Sauce and mixed well. This was a huge hit; it even got more attention and praises than the main dish did!!

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jamitt

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Reviewed: Nov. 8, 2009

Found the asparagus was a little chewy - but I may have bought too ripe of a bunch. the balsamic was good but I felt that I needed to reduce it a little to make the falvor pop.

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Chris Mosley

Cooking Level: Expert

Home Town: Wheaton, Illinois, USA

Living In: Plano, Illinois, USA

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Reviewed: Nov. 7, 2009

quite tasty.....flavor a little too salty for me but will make over and over

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SHEREEB

Cooking Level: Intermediate

Home Town: Oxnard, California, USA

Living In: Greece, New York, USA

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Reviewed: Nov. 5, 2009

I hadn't cooked asparagus before and this was an awesome recipe to start with! I exchanged the amounts of balsamic vinegar and soy sauce like other reviewers suggested. So tasty!

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vcoop

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Reviewed: Oct. 28, 2009

very good made exactly like the receipe

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skberg

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Reviewed: Oct. 25, 2009

Awesome recipe. I tripled it and topped some over stuffed salmon.. yummmyy.. I also took the advice of others and let the butter brown, I switched around the measurements for the balsamic(used tbspn instead) and soy sauce(used teaspn). My asparagus were not exactly the way I wanted them but I think I put a little too much cooking spray. I will make this again!!

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Dom's mommy

Cooking Level: Intermediate

Living In: Mamaroneck, New York, USA

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Reviewed: Oct. 23, 2009

The balsamic butter sauce is to die for! A really easy recipe, you cannot go wrong with this one!

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Valerie007

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Branson, Missouri, USA

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Reviewed: Oct. 20, 2009

Any recipe that can get my musband to eat green (healthy) vegetables is a 5 star recipe in my book!!!! I have made it several times and he raves about how good it tastes!!! Thank you CAE your are a genius!!

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Paula

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

I have made and shared this recipe many times since finding it in Cooking Light magazine! My husband loves it! I can't imagine a better recipe anywhere for fresh asparagus! It is super easy and as elegant as you can get for a dinner party. Kudos to the original creator of this recipe!

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Shirley

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Reviewed: Oct. 11, 2009

This is so so SO delicious! Like others I switched the amounts of the soy sauce and vinegar, which worked well. Everyone ate theirs before anything else and told me to go out and buy some more asparagus to make more!

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Opaka

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2009

Simple and lovely!

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sarahsarah564

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Reviewed: Oct. 3, 2009

This was uniquely delicious! My husband loved it too!

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church.lauren

Cooking Level: Beginning

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Reviewed: Oct. 3, 2009

So simple and so good -- can't go wrong with balsamic and asparagus together.

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NURSEARS

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Reviewed: Sep. 23, 2009

This is a good recipe though I think I feel like roast asparagus itself is delicious and I was interested to see how the sauce would add to that. It definitely does, I like the balsamic and soy sauce combination (I use reduced sodium soy sauce) but it didn't blow my mind or anything. But it was very nice. I think the sauce could also be drizzled over most proteins successfully.

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Gwen on the West Coast

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Reviewed: Sep. 23, 2009

I decided to try using mushrooms and zucchini in addition to the asparagus. I tossed all the veggies in olive oil with kosher salt and pepper, then roasted the mushrooms and zukes for 15 minutes before adding the asparagus. Because I had more veggies, I doubled the sauce, swapping the amounts of vinegar and soy sauce and browning the butter first. Even though I subbed half the butter for light margarine (which I added with the vinegar and soy sauce), the sauce turned out AMAZING. We could hardly believe how good it was! We loved it on both the veggies (the mushrooms and zucchini were a great addition) and steamed rice. This recipe is a keeper for sure.

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