recipe reviews for:

Chilled Marinated Asparagus

“'My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers,' recalls Nicole LeCroy of Nashville, Tennessee. 'Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. It's a nice accompaniment to chicken, roast beef or ham.'”

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Reviewed: Apr. 12, 2008

I made this as a side dish at a grill out. Awesome! We couldn't stop picking at it and the dish was gone, even though it made alot. I did not add as much oil as it called for, and I think next time I'll try seasame oil. Also I would recommend plunging the asparagus in cold water after steaming to retain the bright green color.

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Reviewer:

Jenifer

	Cooking Level: Expert Home Town: Louisville, Kentucky, USA Living In: Lexington, Kentucky, USA
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Reviewed: Apr. 12, 2008

INCREDIBLE! I used jlg83's advice and decreased the oil to 2 Tablespoons and the recipe was so good! I can't imagine using more than 1-2 Tablespoons of oil. I also omitted the pecans to decrease the calories. I ended up with enough marinade for more than 2 lbs. of asparagus. Also, next time I will follow the microwave directions for blanching the asparagus using the "Microwave Asparagus Salad" recipe. It ends up with a quick and easy clean-up. I didn't think I would like the soy sauce and I was right, I LOVED IT!! UPDATE: Used the leftover marinate with steamed brussel sprouts and loved it! Cooked the asparagus, chilled it overnight and served it the next day. Steamed brussel srouts using the Birds Eye steam packs in the microwave and added to the marinade. Let sit overnight and it was so GOOD!! WILL MAKE AGAIN!

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Reviewer:

Lori

	Cooking Level: Intermediate Home Town: Carlisle, Pennsylvania, USA Living In: Little Rock, Arkansas, USA
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Reviewed: Nov. 21, 2007

My ex-boyfriend's mom always made this for Christmas. It tastes amazing! I got the recipe from her last year. The recipe she used only calls for about 2 tablespoons of oil, which would make it healthier. We also used white sugar instead, but I'm sure brown would be good. I can't wait to make this again!

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jlg83

	Cooking Level: Beginning Home Town: Vero Beach, Florida, USA Living In: New York, New York, USA
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Reviewed: Oct. 23, 2007

I made this for a family picnic and it was well received. I will use this one again.

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Michele C.

	Cooking Level: Beginning
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Reviewed: Mar. 13, 2007

I made this recipe for a friend's 60th birthday party and got rave reviews. It was easy to make, looked great on the serving plate, and tasted wonderful. I increased the serving size to 30 and still had no problems. I'll make it again and again--for friends and family.

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Cheryl


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