Reviewed: Oct. 26, 2009

This was great. I tossed the ingredients together and baked it in a baking dish because I didn't want to light the grill. It is wonderful. What a good way to get your asparagus!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TNBQUILT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2009

Our family loves grilling asparagus this way, we found that swapping out Lemon Pepper for regular makes the dish 10 stars!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Alyson Cooper

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2009

We loved this! It was especially good when cooked on the grill after we had finished grilling steaks. The asparagus took on the flavor of the steak and was really yummy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mrsdino012

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 6, 2009

I took the advice of others and marinated the asparagus in olive oil, balsamic vinegar, minced garlic, a bit of kosher salt and some pepper for a half an hour. I then baked these at 475 for about 10-15 minutes. They were very good and next time, I'll try them on the grill.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2009

Fabulous!!! Totally different taste that steaming!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GeorgiaMom

Cooking Level: Intermediate

Home Town: Riverview, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2009

I just love asparagus this way. It always comes out soo tender. I usually have to make two bunches because everyone enjoys it. I also marinate asparagus in italian dressing at times.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 2, 2009

Yum! I tried to spear my spears with kabob sticks, but gave up pretty quick. Unless you have thick spears (which I was always taught the thin spears are what you want), this is a pain. Just put the spears perpendicular to the grill grate. Anyway, we cooked on the top grill rack for slightly longer than noted. I've tried soaking in balsamic vin and oil before, and we prefer this cooking method without it, just like the recipe states.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2009

Simple yet delicious... My 14 yr old ate like 15 spears...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sparky

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2009

Easy and delicious. Lets the true flavour of the asparagus shine through. Served with lemon wedges on the side for those who like lemony asparagus, but it was good either way. I think thicker asparagus works better here than the really thin stalks. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 15, 2009

This recipe was AWESOME! I blanched the asparagus to keep its color and then I mixed the olive oil, garlic, salt and pepper together before I brushed it on the asparagus. Rather than mess with the grill, I put in the basket of my RONCO rotisserie for 7 minutes. It came out PERFECT! Thank you Larry for this recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Debbie B

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 13, 2009

This was absolutely delicious! It was very simple to prepare & took only minutes to cook on a hot grill. A great way to enjoy this seasonal vegie!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cookin'cathy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2009

We love this and I've made it several times. However, I microwave steam mine for just a few minutes before adding it to the grill- I have little kids who like it on the soft side. The flavor of this is awesome- definatly a keeper!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ONEHIPMOMMY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2009

Very good. I had to grill for 6-8 minutes.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

christine

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2009

You can accomplish similar results in the oven at 400 degrees. Delicious every time!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sweetcaroline

Home Town: Huntington Station, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2009

Easy and delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jen S.

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 14, 2009

Great recipe and great follow up tips. I like to first cut the white ends off, about an inch. then put in a zip lock bag with lots of olive oil and pepper with a few splashes of basalmic vinegar. Place on a mesh vegetable tray on the grill with the tips on low heat and the ends on medium high heat. This cooks them evenly. Jostle them occasionally. After ten minutes they are ready. Put them on a plate and cover them with shredded parmesan cheese. Place in the microwave for 45 seconds and serve. Delicious. Thanks for the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SKinBhamAL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 12, 2009

try adding Montreal steak Seasoning with the olive oil! I hated asparagus until I was served this at a cookout. Now, it's a staple for summer!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Bchilds

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 6, 2009

This was good but I think I prefer "Pan-Fried Asparagus" off AR.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 4, 2009

I think I put too much ground pepper and left asparagus marinating in the minced garlic, olive oil for 2 days. The flavor was definitely infused into the asparagus but found it to be too strong. Also next time I should cut off the thick end of asparagus.

Was this review helpful? [ YES ]
0 users found this review helpful