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: Nov. 10, 2009

This is DELICIOUS and a great option for a cold vegetable, I plan on making it for Thanksgiving. The pecans are a wonderful addition!! I followed advice to reduce oil and plunge asparagus in cold water. Thank you!!

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Reviewer:

Jen

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Reviewed: Sep. 2, 2009

I used 2 Tbsp olive oil and added the lemon zest to the marinade. I also put the asparagus into cold water after cooking. They were bright green and yummy!

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Reviewer:

cookiegirl30

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 23, 2009

Very good! Half the dressing and you will have plenty (no sense in draining away twice as much). I found this just a little heavy on the soy and oil, but otherwise delicious! The toasted pecans are a great touch. Thanks for the recipe!

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2 users found this review helpful

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: May 25, 2009

This recipe is five star all around - easy, delicious,and made ahead of time. All of my guests loved it. The asparagus looked beautiful on the platter, and would also be picnic friendly. The only change I made was to reduce the oil to 1/3 cup, although 1/4 cup would have been enough.

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Reviewer:

BocaBlonde

Cooking Level: Expert

Living In: Boca Raton, Florida, USA

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Reviewed: May 14, 2009

Yum! I made these for Easter lunch this year and they were a hit. I was worried as I was preparing them because the marinade had a very strong aroma (not bad, just strong). My worries were unfounded because the end result was a delicious side dish that I was able to make ahead of time.

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Reviewer:

Sara A.

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Leland, North Carolina, USA

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Reviewed: Mar. 9, 2009

Absolutely LOVED this recipe. Quick, easy, tasty, and stores well!

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Dewcat

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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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13 users found this review helpful

Reviewer:

Jenifer

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Mar. 7, 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: Alexander, 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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Reviewer:

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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Reviewer:

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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8 users found this review helpful