Reviewed: Feb. 17, 2012

I made it with about half the butter and no oil, and it was amazing! My asparagus spears were thin and tender and didn't need to cook the whole 10 minutes.

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Reviewer:

Jen the Tea Queen

Cooking Level: Intermediate

Reviewed: Feb. 4, 2012

ok--try putting garlic in at the end instead so it doesn't burn

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Reviewer:

kismet

Reviewed: Feb. 2, 2012

Omitted oil. Used kosher salt and garlic powder. Sprinkled with black pepper parmesan cheese at the end.

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Reviewer:

mllindeman

Reviewed: Jan. 31, 2012

Excellent!

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Reviewer:

Erica

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

Reviewed: Jan. 27, 2012

This was a great quick recipe. Perfect for a quick side dish and my daughter loves it !!

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Reviewer:

Lesley

Reviewed: Jan. 24, 2012

This is my new favorite way to prepare asparagus. Even the boyfriend, who isn't a big asparagus lover, went back for seconds. Will definitley double the recipe next time as this made closer to 2 servings than 4.

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Reviewer:

ALG

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

Living In: Newport, Rhode Island, USA

Reviewed: Jan. 15, 2012

This had great flavor, but I was really glad that I cut back on the butter and oil by half - that was plenty. When it was all said and done, my garlic had become little crunchy bits that were delicious to eat on the side. Great way to make asparagus!

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Reviewer:

HOMERMC

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Anchorage, Alaska, USA

Reviewed: Jan. 9, 2012

Easy, quick, tastes great.

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Reviewer:

HippieMama

Reviewed: Jan. 9, 2012

This smelled so delicious while cooking! I would omit most of the butter next time. Served with salmon patties.

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Reviewer:

MrsFisher0729

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Jan. 3, 2012

With the recommended changes (adding the garlic in the end, primarily so it doesn't burn and I used about a tablespoon of oil and 2 tablespoons of butter for a full pound of asparagus. More than that would have been WAY over the top, for me.) very tasty. Works on a LOT of different types vegetables. Green beans, brussel sprouts, etc. Just adjust the sauteing time for whatever you are throwing in the pan ;)

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5 users found this review helpful