Reviewed: Mar. 29, 2008

This recipe is amazing and will be making it again and again!

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Lish85

Cooking Level: Intermediate

Home Town: Belle Fourche, South Dakota, USA

Living In: Ogden, Iowa, USA

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Reviewed: Mar. 25, 2008

Very delicious. I used 1 tbsp of margarine and 1 tbsp of olive oil and that was enough. My husband said it was the best asparagus I have ever made.

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raegan

Cooking Level: Expert

Home Town: Pasadena, California, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 25, 2008

This was good! I just used a couple of Tablespoons of butter though - but other than that I followed it to a T. Oh - I don't think I cooked it for the full 10 minutes either. More like 7? Perfect.

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bpilko

Cooking Level: Beginning

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Reviewed: Mar. 24, 2008

I don't think I'll ever cook asparagus any other way. I used frozen aspargus that I thawed (I figured it would be fresher than the fresh at my store and it cost about the same). Everyone loved it cooked this way. It was flavorful and just tender enough. Hooray! Another one to add to my favorites list.

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nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Mar. 23, 2008

Never really liked asparagus-until tonight. Yum! Used jarred minced garlic because that is what I had on hand, but worked fine. Cooled off quickly though, which was a little disappointing, otherwise terrific.

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tiffscookin

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2008

Great flavor and so easy. Thanks!!

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Natalie

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Reviewed: Mar. 22, 2008

Best asparagus to come out of our kitchen yet. I wasn't a huge fan of the heavy garlic but its still good and we will make it again.

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MrsCdnFrog

Cooking Level: Intermediate

Home Town: Napanee, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Mar. 22, 2008

Great recipe. Just make sure you cut back on the oil and butter. I used half of what was called for for 3.5 pounds of asparagus. I do not like my veggies swimming in oil. I did prepare it a little different. I steamed the asparagus. I sauteed the garlic in the butter, oil and pepper as called for. I skipped the salt. I poured the butter mixture over the asparagus. I actually prepare this a day ahead and then just reheat. Very yummy. Thanks Kim for the simple ingredients that make for a great recipe. This recipe is enjoyed by asparagus lovers.

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MARY DOMAZ

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Reviewed: Mar. 22, 2008

Asparagus turned out beautifully and full of flavor!

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Stephanie

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Reviewed: Mar. 19, 2008

This is the best why to make asparagus. You won't believe how good it tastes. I made this last year for easter and my aunt loved it. She's asked me to make it over last year when we've visited her and she's requested it for Easter again this year.

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ANN BICHLER

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Reviewed: Mar. 18, 2008

Kind of takes the "healthy" out of asparagus with all the butter but it sure does taste good!

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WYLISHA

Cooking Level: Intermediate

Living In: Edmond, Oklahoma, USA

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Reviewed: Mar. 17, 2008

Yummy! Couldn't get enough!

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Jessica

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2008

This is absolutely delicious, followed the recipe no changes. Had the whole bunch to myself, rest of the family likes canned asparagus, go figure.

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ROSIE99901

Cooking Level: Expert

Living In: Ketchikan, Alaska, USA

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Reviewed: Mar. 10, 2008

My mom does not like garlic so instead of mincing it, I just threw a clove in to decrease the intensity. I also eyeballed about a tsp. of olive oil, 2 tsp. of butter, a pinch of salt and pepper for a 1/2 lb. of asparagus. It was delicious and this was the first time I ate asparagus.

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Christinera

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Reviewed: Mar. 9, 2008

This was just so delicious! I left out the garlic out of pure laziness, and it was still full of flavor. I'm sure it would be even better with the garlic. I used a really good sea salt, it really accentuates the natural flavor of the veggie and you only have to use a tiny bit of salt.

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Erin

Cooking Level: Expert

Living In: Webster City, Iowa, USA

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Reviewed: Mar. 6, 2008

Great recipe!! No more boring steamed asparagus for me! So simple too. Why didn't I think of this??!

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stellanita

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2008

Realy good, I cooked mine a little longer than 10 minutes and it still could have been cooked a little longer than that. Great recipe, thanks!!

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Jenna

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Reviewed: Mar. 4, 2008

This was great! I used jarred minced garlic with Italian herbs, though. Worked out great. My hubby does not like asparagus, but says he can eat it any day as long as it's cooked like this:)

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cookstuff

Cooking Level: Beginning

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Reviewed: Feb. 28, 2008

It's hard to go wrong with asparagus, but this recipe is perfect, because it is incredibly EASY. Top to bottom -- it's done in 10 minutes.

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EPICURA

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Reviewed: Feb. 22, 2008

I have never cooked asparagus before. It tasted great. I did not have olive oil so I had to use vegetable oil. I also did not have coarse salt so I used table salt, and my asparagus was way too salty. I had one bunch of asparagus so maybe it was not the amount that the recipe actually called for. But all in all it was a tasty recipe.

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