Reviewed: Oct. 31, 2009

I loved this recipe and so did my children. If you don't have purple onions, you can use white but may lose a certain sweetness that only the purple has. May be a miss the first few times you make it with the lemon pepper as wel. First time I added to little, second too much. Extra parmesian for the kids is always helpful.

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missmel101

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Reviewed: Aug. 24, 2009

I love my variation of this recipe for asparagus. It is so good. I use a balsamic vinigarette instead of white wine because I never have that available, a white onion instead of red, and I don't add the crackers. Also, I let it simmer for 5-10 mins after cooking on high to get the asparagus much softer. It is so good!

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ChristieAnne

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Reviewed: Aug. 20, 2009

It's good; not the best I've ever eaten, but very good. I'll make this again.

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Rachel

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Reviewed: Apr. 2, 2009

Amazingly delicious! I paired this w/ a lemon pepper roasted salmon & it was perfect. I did however leave off the cracker, I'm sure it would have still been great, I just forgot to add it before I served.

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MAGGIE1179

Cooking Level: Expert

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Reviewed: Mar. 10, 2009

Really tasty, really good. However, wasn't as simple as it sounded. I attempted this a while back when I wasn't cooking very much yet and it wasn't "easy". Now perhaps I could do it, but it was alot of hassle when I could have steamed them.

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Megs

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Reviewed: Mar. 6, 2009

VERY yummy. I opted to skip the crackers though.

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Tiffany

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Reviewed: Feb. 20, 2009

Good recipe. Easy, and tasty. I used red onlions, and it was strong, but great. The white wine really tops it off. I also simmered longer so the asparagus would be more tender.

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Abbey

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Greeley, Colorado, USA

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Reviewed: Feb. 17, 2009

My husband and I love this recipe! It's one of those really great go-to recipes when you're looking for a healthy side dish. Tip: Cut the last 3" or so off the asparagus spear because that part is often too hard to eat.

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Karen Rich

Cooking Level: Expert

Home Town: Havertown, Pennsylvania, USA

Living In: Media, Pennsylvania, USA

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Reviewed: Feb. 16, 2009

my favorite asparagus recipe but left out the crumbs!

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selina

Cooking Level: Intermediate

Home Town: Farmington, New Mexico, USA

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Reviewed: Feb. 14, 2009

the asparagus turned out wonderful but the cracker cheese topping seemed ridiculous. didn't need anything and didn't add anything. Fabulous way to cook the asparagus though!

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CookinUpaStorm

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Feb. 14, 2009

This was a nice side for the "Filet Mignon with Rich Balsamic Glaze"! I pretty much followed the instructions minus the cheese and crackers.

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cutieusagi

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Reviewed: Feb. 14, 2009

Fantastic! Made it just as is but without the crackers. Used a whole "bunch" of asparagus with the amounts for 2 servings and found it to be perfect. Wouldn't change a thing (except that the crackers really are unnecessary). Served with "steak au poivre" and was a great balance of flavors.

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GailRT

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2009

This is the best asparagus I've ever had. I omitted the onions as neither my husband or I care for them, I also subsituted italian bread crumbs in place of the crushed crackers. It was esquisite.

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Tammy

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Reviewed: Feb. 14, 2009

A good change from the usual steamed. The flavors worked well and the hubby loved it. Didn't use the crackers - don't know how that would work, other than that followed the recipe exactly. This will become a frequent side dish in our house.

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Deb

Cooking Level: Expert

Home Town: Shawnee, Oklahoma, USA

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Feb. 7, 2009

I add about 1/4 cup pine nuts! Yummy!

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Rileyrou

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Reviewed: Oct. 26, 2008

Came out perfect. Great recipe.

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Cooker Lady

Home Town: Cocoa Beach, Florida, USA

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Reviewed: Aug. 4, 2008

Excellent flavor...I sauteed small pieces of chicken breasts and then added to the asparagus.

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BonBon

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Reviewed: Jun. 2, 2008

I think this recipe was good, but I would recommend allowing the asparagus to cook a little longer. It has some interesting tastes. I added more garlic, pepper, salt and lemon pepper than it recommended, and it made it better. I agree with other reviewers that the crackers were a little weird. All in all, a decent recipe and I'll continue to make it with a little tinkering here and there.

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