Creamy Asparagus Pasta Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Mar. 21, 2006
Dish was GREAT! The only that I might change is adding another clove of garlic. But, it was very easy to make and a big hit.
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Cooking Level: Intermediate

Home Town: Wyatt, Indiana, USA
Living In: South Bend, Indiana, USA

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Reviewed: Dec. 15, 2005
This is a good recipe but we added sun dried tomatos, a little cream cheese(to thicken the sauce), and fresh parmesan cheese all to the sauce while it was cooking. It was very tasty!
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Reviewed: Oct. 10, 2005
This recipe was surprisingly simple and quite yummy. I didn't have any light cream so I subsituted for a cup of skim milk and a cup of heavy cream and it came out well.
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Reviewed: Nov. 21, 2004
This is quite good and very easy to make. I thought it needed something more so I put in fresh mushrooms and it added a lot of flavor.
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Reviewed: Dec. 10, 2002
This was a pretty good sauce with a lot of potential. It definately took longer than 10 mintues to thicken, so plan on at least 20 minutes (and be flexible in cheating by adding a bit more roux (1 tablespoon each melted butter and flour mixed well) to help speed things up). As far as flavor, I felt this recipe needed quite a bit more lemon to spruce it up. The lemon and asparagus go wonderfully together, so don't be shy.
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Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 31, 2002
This is very easy to make. It does take longer than 10 minutes for the sauce to thicken and by that time the asparagus was mush. Needed some more seasonings for more flavor unless you like a very mild pasta dish. Next time I'll keep some steamed asparagus to serve with the sauce in addition to what is in the sauce.
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Reviewed: May 7, 2001
Was a tasty dish, but it took longer than 10 minutes for sauce to thicken. I also could not locate light cream so used 8 oz. of half&half and 8 oz. of whipping cream as a substitute. I had to add some cream of tartar to make it thicken up.
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Displaying results 41-47 (of 47) reviews

 
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