Reviewed: Jun. 17, 2008

The asparagus tasted great, and the lime was a welcome kick. Used a green onion instead of a shallot and it worked well. I covered the asparagus once it was added to the pan to help the cooking and it turned out just right.

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EdenReagan


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Reviewed: Jun. 16, 2008

Even my picky seven year old ate this up! I will make this again.

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jaime777

	Cooking Level: Intermediate Living In: Des Moines, Iowa, USA
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Reviewed: May 25, 2008

I made a lime-themed dinner the other night, and included this recipe as the vegetable. I completely forgot to add the lime at the end, but didn't even realize it until much later because it was so, so good. I had a hard time finding shallots, but am glad I took the extra time to go to another store to find them because they added so much to the dish! Will definitely make again -- maybe tonight!

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Wiley

	Cooking Level: Intermediate Home Town: Newport, Pennsylvania, USA Living In: Middletown, Pennsylvania, USA
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Reviewed: Apr. 25, 2008

First time I've eaten Asparagus.It was great. Both hubby and daughter cant wait until I make this again.

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luvscouting

	Cooking Level: Intermediate Home Town: Bensalem, Pennsylvania, USA Living In: Berwick, Pennsylvania, USA
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Reviewed: Apr. 20, 2008

Awesome! Really simple, but delicious enough for a nice dinner. I loved the garlic and lime combo. Followed the instructions exactly, but cooked for closer to 10 minutes.

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Anna

	Cooking Level: Beginning
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Reviewed: Apr. 11, 2008

This was a nice twist on asparagus. I cooked them a bit longer because I like them a less firm than recommended.

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alicht


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Reviewed: Apr. 3, 2008

Very elegant and delicious.

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Vicki


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Reviewed: Mar. 28, 2008

Made serveral times now, it's really good...cook time is definately longer!

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hhamelka

	Cooking Level: Intermediate Living In: Clarendon Hills, Illinois, USA
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Reviewed: Mar. 24, 2008

Husband said it was 5 Stars so it shall go down as such! I served this with Lamb Chops with Balsamic Reduction, and Garlic Mashed Red Potatoes. I had to lower the heat and cook for about 15 minutes, but great recipe over all.

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JH

	Cooking Level: Intermediate
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Reviewed: Feb. 26, 2008

Perfect fresh asparagus recipe. It tastes just like Florida sunshine feels! The fresh lime juice makes this dish. We used as a side dish to veal piccata, it complemented the lemon flavor of the veal - there wasn't one bite left, thank you so much for a great recipe

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crfisch

	Cooking Level: Expert
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Reviewed: Feb. 25, 2008

This was good, but doesn't compare to the "Baked Asparagus with Balsamic Butter Sauce," also on this site.

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sarah

	Cooking Level: Intermediate
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Reviewed: Feb. 20, 2008

nice side dish. i ate this with steak and long grain rice.

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LiNdS

	Cooking Level: Beginning
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Reviewed: Feb. 19, 2008

This is the best recipe I have ever tasted. My husband and I were licking the bowl afterwards!

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gabryelle

	Cooking Level: Beginning Living In: Marina Del Rey, California, USA
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Reviewed: Feb. 17, 2008

Excellent! I added two more cloves of garlic. I cooked it for about 6 minutes. Still just a bit crunchy. It was easy, fast and I liked the lime added to it. I served it with Sylvia's Ribs and Maria's Rice (both from this site). Would probably be great with fish too.

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Nandabear

	Cooking Level: Intermediate Living In: Round Rock, Texas, USA
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Reviewed: Feb. 17, 2008

Very good! The lime added a nice twist.

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Bethy

	Cooking Level: Expert
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Reviewed: Jan. 18, 2008

I regularly make grilled asparagus, but I usually just use oil and garlic. I thought it would make it better by trying this recipe out and using lime. I was wrong, I'll stick to just garlic from now on!

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LIZZY9VOLT

	Cooking Level: Intermediate Home Town: Ogden, Utah, USA Living In: San Jose, California, USA
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Reviewed: Jan. 5, 2008

Other than using lemon rather than lime, this is a combination of ingredients and flavors I grew up with as a standard with many fresh vegetables. It was the pan sauteeing, however, that made me want to try this and I was very pleased. I've steamed asparagus, roasted it in the oven, and even nuked it...all good, but doing it this way just made it different -- similar to roasting, rich in color, flavor, and almost caramelized. Definitely more depth of flavor than just steaming. This method will be a repeat.

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naples34102

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA Living In: Mequon, Wisconsin, USA
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Reviewed: Nov. 12, 2007

Delish! The lime added a wonderful flavor to the dish - I did simmer for about 20 minutes on low because I started it too quickly and it would have been done way too early for the rest of the meal. It turned out great. I also threw in a few cashews for a little crunch. Will definitely be making this recipe again.

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DRMOREHOUSE


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Reviewed: Nov. 5, 2007

This was very good, but I made a few changes to it the second time I cooked it that make it even better. Instead of butter I used a teaspoon of sesame oil. ( The flavor is very concentrated so you don't need much which makes this lower in fat ) I also added a tablespoon of soy sauce while cooking, and doubled the lime juice. Absolutey delicious !

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JA


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Reviewed: Nov. 5, 2007

Very good and easy. I will be making soon again! Tip: you'll need to take the onions out after cooked, and leave the asparagus cooking in pan for a little while longer (the asparagus was too hard, given the time that the recipe called for)

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spabetti

	Cooking Level: Intermediate Living In: Whittier, California, USA
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