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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14 users found this review helpful

Reviewer:

FAIRYFAHRENHOLZ

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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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27 users found this review helpful

Reviewer:

TERESA BAKEHORN

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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5 users found this review helpful