Reviewed: Jul. 7, 2008

Sorry to say this was not liked by anyone at the table. We followed the directions exactly. Although the asparagus was cooked properly and had a nice texture, the flavoring was all wrong.

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David D

	Cooking Level: Intermediate Living In: Cincinnati, Ohio, USA
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Reviewed: Jun. 29, 2008

Tasty. I dumped the marinade, asparagus, and all into heavy duty foil shaped like a makeshift square pan...and placed on the grill. I like my asparagus REALLY done, nearly burnt, so I cooked for about 20 minutes.

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AmyBigSis

	Cooking Level: Intermediate Home Town: Richmond, Kentucky, USA Living In: Knoxville, Tennessee, USA
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Reviewed: Apr. 21, 2008

First of all, this marinade smells FANTASTIC! I'm not sure I think that its best with asparagus, it was good but I think it'd be much better on a meat. Great flavor, but its lost on the asparagus. Next time I think i'll whip it up for some brisket or beef tips and noodles.

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Bito

	Cooking Level: Intermediate Living In: Cleveland, Ohio, USA
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Reviewed: Mar. 1, 2008

Easy and good.

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Gridley

	Cooking Level: Intermediate Home Town: Eureka, California, USA
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Reviewed: Feb. 17, 2008

This is my go to asparagus prep now. Thank you!

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The Kid

	Cooking Level: Expert Home Town: Tewksbury Township, New Jersey, USA Living In: Los Angeles, California, USA
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Reviewed: Sep. 3, 2007

Created a thick, wine/mustard sauce that overpowered not only the asparagus but also the other foods we had with it. It was edible, but I won't make it again.

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Airos4


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Reviewed: May 28, 2007

Very good! I was short a couple ingredients, so instead of Burgundy I used white cooking wine and no brown mustard so I just used regular. I marinated this for about 3 hours in a big plastic bag, flipping it over whenever I went to the fridge. I also used the remainder of the sauce and poured it over the cooked asparagus. Mine didn't lose any of the sauces flavor. The only complaint was that it was a little undercooked, but that wasn't the recipes fault! Awesome!

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BLIZZARD2502

	Cooking Level: Intermediate Home Town: Kremmling, Colorado, USA Living In: Windsor, Colorado, USA
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Reviewed: Jul. 7, 2005

This recipe is okay. I marinated all the asparagus as stated, and then for the grilling, wrapped it all in tin foil. This allowed the taste to seep into the asparagus a little more, and stopped the ends from burning. This approach worked, but the taste itself was sort of bland. There are better ways to make asparagus, and I probably won't do it this way again.

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APCOOKING

	Cooking Level: Intermediate Home Town: Marmora, Ontario, Canada Living In: Ottawa, Ontario, Canada
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Reviewed: Jun. 2, 2005

This was not my favorite, the flavors were too strong for me. Plain 'ol butter tastes better to me. My husband enjoyed it though, he likes anything with wine.

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SCMUNDO


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Reviewed: Sep. 1, 2004

This was good but I think that was because it was grilled. The marinade really didn't add that much to the dish. Maybe if it were marinated overnight. I would rather give it 3.5 stars instead of four.

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JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Reviewed: Jun. 29, 2004

We liked this pretty well, but have made other asparagus recipes that we like better.

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Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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Reviewed: Jun. 17, 2004

this was the first time i grilled asparagus & i followed the recipe as written. the final product was good but not great. maybe the ratings have to do with staging or presentation over taste. i'll try to make this again another time. thanks denyce!

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LESLIE30

	Cooking Level: Intermediate Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Jul. 24, 2003

This is a great way to cook asparagus! I used white wine and the result was very tasty.

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JMFLAMING


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Reviewed: Jul. 24, 2003

I was very disappointed...marinating the asparagus didn't add any additional flavor that I could tell. The tips of the asparagus burned before the stalks were done even those these were really skinny stalks. Perhaps grilling them on foil, so you could add the marinade while they cooked would be better. Thanks for sharing.

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BIZZYSMOM

	Cooking Level: Expert Home Town: Carmichaels, Pennsylvania, USA Living In: Suwanee, Georgia, USA
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Reviewed: Jul. 24, 2003

I thought this was great! I just started trying asparagus and this is definately a "keeper"! I used a good merlot and we were eating them right off the grill - no need for plates!

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TRACIEZODY


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Reviewed: Jul. 24, 2003

YUMMY!!! Now this was delicious and addicting! I used some cheap bottle of savongon blanc and it sitll tasted great. Instead of bbqing it, I used an indoor grill for abotu 10 minutes or so, mmm. I think i'm going to buy lots more thin asparagus and make this many more times. My new favorite asparagus recipe!! Thanks so much for sharing.

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JUNATHENA


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