Reviewed: Jul. 6, 2009

Wonderful recipe! I made it exactly as described...even my husband who isn't a big asparagus fan loved it. Thanks!

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Reviewer:

Cindy

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2009

This was a nice change of pace for asparagus. I steamed them instead of broiling (just because my oven was being used for something else), and they were quite good. The flavor of the sauce was unique and tasty. I eyeballed the ingredients and used a little too much lemon juice, so it was tangier than it should have been but still very good overall. Next time I will broil and measure! :)

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Reviewer:

Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Feb. 25, 2009

I slightly over-broiled the asparagus, but it still came out really good.

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amanda

Cooking Level: Intermediate

Living In: Niagara Falls, New York, USA

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Reviewed: Feb. 14, 2009

Boy ate these up faster than I could say what kind of sauce dressed these asparagus - high praise for a green vegetable in this household. Delicious and simple! Make sure you truly coat each stalk in oil, rather than just drizzle. Drizzling results in crispy bits in places and mushy bits in others, which isn't all that spectacular.

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Reviewer:

Lexie

Cooking Level: Beginning

Home Town: Warren, Michigan, USA

Living In: Wooster, Ohio, USA

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Reviewed: May 17, 2008

this is a great recipe. loved the lemon and tarragon dressing, used fresh tarragon instead of dried.

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pennycandy

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: May 11, 2008

Awesome! I did grill 2 huge bunches of pencil thin asparagus and made the dressing (tripled it) on the side. When the asparagus was done, I tossed it with the dressing....everyone loved it! The dijon, tarragon, shallots, etc...delicious...will make again!

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SLJ6

Cooking Level: Expert

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Reviewed: May 10, 2008

This was a pleasant combination of flavors. I did over cook my asparagus though... Also alot of the shallots ended up just on the bottom of my serving dish and not being eaten. N*R

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Susan May

Cooking Level: Expert

Home Town: Newfolden, Minnesota, USA

Living In: Owatonna, Minnesota, USA

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Reviewed: May 9, 2008

I really liked this! I had never used tarragon before, so I was a little hesitant, but it came out tasting quite yummy. Thanks for a new way to make asparagus. N*R

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ambibambi

Cooking Level: Intermediate

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Reviewed: May 6, 2008

This is really nice, tangy & light. I used about 1/4 of a red onion instead of shallot. The dressing is enough to coat the asparagus if tossed, but not really enough to "pour over" - which was fine. Thanks! I'll make this again. N*

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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: May 5, 2008

Very good! The dressing is light and tangy and compliments the broiled asparagus nicely. This came together really quickly, and is a pretty healthy way to dress up asparagus. Think I might have used more lemon juice than what was called for, but it's a very flexible recipe. Thanks for sharing! N*R

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