Reviewed: May 21, 2012

As written this recipe calls for way way too much butter and olive oil... i cut the butter back to a tablespoon and just drizzled enough olive oil as I thought it needed... and it still seemed like an awful lot... good flavor though... next time i might try cutting back a little more... also i followed another reviewers advice and added the garlic when the asparagus started to become tender.... yet another way to make asparagus... love it...

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Reviewer:

ChefScharny

Reviewed: Apr. 28, 2012

I followed recipe exactly and giving 5 stars. Even though I will cut back on the garlic, butter and Olive oil NEXT time, my husband made himself sick eating these things. (not really) its one of those recipes that has a bit much ingredient but can't stop eating it, nonetheless. I probably should mention that this is my very first time ever attempting cooking asparagus and even buying it so I'm no asparagus tasting pro. If you love garlic and butter....perfect! Otherwise, try using less when you make this and add to taste.

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Reviewer:

SLesley

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Cooking Level: Intermediate

Home Town: Amory, Mississippi, USA

Living In: Harvest, Alabama, USA

Reviewed: Apr. 22, 2012

Way too much butter. They were like wet noodles. There's really nothing special about this recipe. I've had better tasting asparagus by just spraying the pan and sprinkling the spears with a little salt.

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Reviewer:

Nature_Brooke

Cooking Level: Intermediate

Reviewed: Apr. 22, 2012

I made this for my husband, and he really enjoyed them being cooked this way.

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Reviewer:

Holly21602

Cooking Level: Intermediate

Reviewed: Apr. 22, 2012

good and easy

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Reviewer:

Michelle

Reviewed: Apr. 21, 2012

This is now the ONLY way I prepare asparagus. Love, love, love the intense butter/garlic flavor. Once it's done cooking, I put the asparagus on a serving plate & drizzle the remaining butter/oil over the top. Heaven!!

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Reviewer:

TROCKVAM

Reviewed: Apr. 15, 2012

I made this recipe for Easter dinner. I followed naples34102 and LUVMYCAT"s suggestions and cut down on the butter and olive oil, used garlic salt and a little lemon juice. I also added mushrooms and offered Parmesan cheese. I cooked it a little longer than I should have, but the taste was great. I used less than a pound of asparagus, but I will make it again with more next time.

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Reviewer:

Ham

Reviewed: Apr. 9, 2012

This was so good and easy. I added just a tiny bit of lemon juice.

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Reviewer:

Abby

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Stillwater, Oklahoma, USA

Reviewed: Apr. 6, 2012

This would be great with a little parmesan cheese grated over it just before serving.

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Reviewer:

frogbite

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Apr. 3, 2012

I have never liked asparagus before, neither has my boyfriend. We picked some up to try it again, you know, give it another shot. This was wonderful. I did double the amount of garlic, but that is because we are garlic-aholics. I also added one finely minced shallot. At the end I added about a quarter cup of Italian style bread crumbs because there was a lot of butter in the bottom of the pan. I served this with the mustard crusted tilapia from this site and it was a wonderful meal. The bread crumbs really added a nutty sop up the butter sauce goodness you shouldn't miss.

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