Reviewed: Oct. 30, 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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Reviewed: Oct. 1, 2007

quick and oh so simple. With good ingredients you get good food. Butter, shallots and garlic good on all greens,what really scores is the freshed queezed lime at the end.

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HANZOtheRAZOR

Cooking Level: Expert

Living In: Springfield, Massachusetts, USA

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Reviewed: Sep. 29, 2007

This was very refreshing with the lime. All the flavours blended nicely to make a lovely side dish

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 25, 2007

We had an abundance of great asparagus from the farmer's market, and we're always looking for different ways to cook up asparagus to entice my son to eat more of it! He loved it! Pairs wonderfully with chili-peach grilled chicken.

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Kerasita

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Aug. 2, 2007

This was just ok in my opinion. I doubled the lime, and it still didn't taste very "limey". I will try another recipe for asparagus next time.

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GYMSTARA

Cooking Level: Expert

Home Town: Costa Mesa, California, USA

Living In: Fullerton, California, USA

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Reviewed: Jun. 16, 2007

The tangy lime and sweet onion compliment each other very well in my opinion. I used onion instead of shallots and used mostly olive oil with only a touch of butter. I also sprinkled a bit of cheese at the end - quite delicious! Next time I will probably start the asparagus first because the onion and garlic got quite crispy towards the end.

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: May 23, 2007

Great recipe. Cooked asparagus for about 7 minutes, added more lime juice. Good flavor, nice twist to traditional steamed asparagus.

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J.Beth

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Reviewed: May 22, 2007

Loved this recipe! I covered the pan while cooking the asparagus (used very thin spears) & they were al dente in just a little over 6 minutes. I did sprinkle a bit of shredded swiss cheese on & it was a GREAT addition. Paired very well w/ Orange-Glazed Pork Chops (from this site). Thansk for the recipe!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: May 20, 2007

Turned out delicious, but needs more than 5 min cooking time for asparagus. I left mine in for 15 min or so in a covered skillet.

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Justin

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Reviewed: May 18, 2007

I definitely had to cook the asparagus for longer than the recipes suggests, and I ended up cutting them in 1/2 in the pan. Using a large enough pan for the spears to fit is crucial, it helped in preventing the shallots & garlic from burning. Maybe it was the lime, but I couldn't quite taste the lime flavor, I think next time I'd use 1/2 lime..or more.

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msp

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Reviewed: May 17, 2007

This was fantastic! The only thing I substitued was white onion for the shallots. My husband thought this was the best asparagus he'd ever had. Thanks for the great recipe!

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Julie

Cooking Level: Expert

Home Town: Regina, Saskatchewan, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: May 9, 2007

This asparagus dish is finger licking good. So delicious that I wish I could eat this everyday.

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Nesha

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Reviewed: May 9, 2007

I was intrigued by the lime aspect of the recipe and found the flavor to complement well with the asparagus. Substituted green onion for the shallot by finely slicing the whites, then slicing length ways and quartering the greens. Thanks for another fine addition to the asparagus segment of the recipe box

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timcoplin

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Reviewed: Apr. 26, 2007

I was a little skeptical as to whether the asparagus/lime flavors would work, and was actually pleasantly surprised. The first couple of mouthfuls took a bit of getting used to, but we thought it was a good and interesting combination. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Apr. 15, 2007

Delicious, except my onions and garlic burnt in the pan by the time the aspargus had cooked.

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ASHLEYBEGOOD

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: Apr. 2, 2007

This was a nice new way to prepare asparagus. It's the perfect time of year and we picked up the most wonderful thin baby stalks that cooked quite nicely. If they were thicker I would have steamed them briefly in the microwave to get the cooking started, but it wasn't necessary the night I prepared them. They were the perfect accompaniament to thinly sliced flank steak with a rub made from chili/lime/brown sugar and paprika and the orange romaine salad from this site. A perfect spring meal!

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One Sweet Shannon

Cooking Level: Expert

Home Town: Endwell, New York, USA

Living In: Binghamton, New York, USA

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Reviewed: Apr. 1, 2007

The lime was a really nice touch. Didn't change a thing and thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Mar. 20, 2007

It was really good. I didn't use too much lime though, and I added shallots.

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EILEENAJ

Cooking Level: Expert

Home Town: Caguas, Caguas, Puerto Rico

Living In: Worcester, Massachusetts, USA

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Reviewed: Mar. 8, 2007

This was a great recipe. I used onion instead of shallots too. It went great with grilled lemon chicken.

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Reviewer:

taralong

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Mar. 7, 2007

Very tasty and simple. Be sure to use a large skillet. I substituted yellow onion cut in strips instead of green onion. They caramalized nicely and were so tasty mixed in with the asparagus. We couldn't really taste the lime so might add more next time.

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