Reviewed: May 13, 2012

This was a good way to cook asparagus. It isn't difficult and the result is flavorful tender asparagus. I have used green and purple asparagus with this recipe. It won't WOW you but is definitely good to serve on a regular basis.

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Reviewer:

tonyat21

Reviewed: Jul. 4, 2011

Gave it a four so as not to really affect the rating. I only had Merlot, and dijon mustard, otherwise made as written. I am writing this review, and realize that some may be upset, but I think others may be wondering, therefore I write. It was only ok. i was really looking forward to it, but it didn't really wow me like I had hoped. It was gobbled up at the bbq, and hubby who didn't want to grill it tried it and said that he might actually want to do it again...which speaks volumes, but it fell flat to me. I would love to try it again as written.

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Reviewer:

Firefly9

Cooking Level: Expert

Living In: Columbus, Michigan, USA

Reviewed: Jun. 6, 2011

I used merlot and dijon mustard. I also marinated venison steaks with it. Both were great!

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1 user found this review helpful

Reviewer:

devonrochelle

Reviewed: May 30, 2011

I just made for Memorial day. I used Red Moscato as that & Champagne was all I had on had. I cut up Zucchini & Squash along with the Asparagus. I grilled the veggies then sprinkled with coarse sea salt upon removal. I liked the flavor it gave the zucchini & squash, however, it didn't do much for the asparagus.

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Reviewer:

baking diva

Reviewed: Dec. 23, 2010

Very good but it's lots more work for no real reason. Just use some olive oil and some fresh garlic, let sit for a few minutes then use a veggie grill basket and toss on the grill. cook to desired doneness. Much easier and basically the same delicious results. the wine and brown mustard added very little additional flavor to the process in my opinion. It was good, just not so much better than just olive oil and fresh garlic to be worth the trouble of extra ingredients and the 2 hour marinade.

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6 users found this review helpful

Reviewer:

jcb62

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA

Living In: Troy, Michigan, USA

Reviewed: Jun. 20, 2010

Fabulous. I was leery to try this recipe. It looked like a distaster. I am glad I didn't let this one pass me by. Definitely a keeper!

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8 users found this review helpful

Reviewer:

pritty1npink

Cooking Level: Beginning

Reviewed: Jun. 14, 2010

Followed the recipe exactly and it was ok.....I love asparagus but for some reason this didn't trip my trigger. The flavor of the red wine seems odd with the asparagus. A white wine might have been better for me than the red. Liked the idea...may try again with a white wine and dijon mustard.

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6 users found this review helpful

Reviewer:

Jenni in Avon

Cooking Level: Expert

Living In: Avon, Indiana, USA

Reviewed: May 31, 2009

wow, this was awesome! I will definitely make it again. Thanks for sharing!

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4 users found this review helpful

Reviewer:

jennifers0823

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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4 users found this review helpful

Reviewer:

David D

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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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9 users found this review helpful