Reviewed: Apr. 21, 2008

My husband and I loved this recipe. The only change I made was to cook the asparagus 2 minutes on each side. We like our veggies crunchy.

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CHRIS

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Reviewed: Apr. 21, 2008

Good, but the butter was too heavy (but I was in the mood for something light, so that's my fault). Also, I think it's important to put the garlic in towards the end.

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Chameleon

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Reviewed: Apr. 20, 2008

LOVE this recipe, but I did make one modification. I just don't like the idea of that much butter, so I substituted a little more olive oil instead. Also, this kept me from burning the asparagus (which happened the first time when I made it with the butter). The flavor is still amazing using only oil and no butter. WONDERFUL recipe; thanks for it!!!

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Katy

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Reviewed: Apr. 20, 2008

The Best Asparagus I have ever had!

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KREINESTJA

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Reviewed: Apr. 20, 2008

This was phenomenal! Wonderful side dish and the leftover butter-garlic sauce is great spooned over the Honey Ginger Salmon recipe on this site.

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megan lee

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Apr. 20, 2008

Found a similar recipe which we really like. Follow this recipe, but add a splash of Soy Sauce and a few drops of sesame seed oil. Delishih for an oriental flavor.

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Buddy

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Reviewed: Apr. 20, 2008

Like some other reviewers, I have been making this for years. You really can't go wrong. This works with many other veggies as well. I do add lots more garlic since we love it, and you can even use garlic salt instead of regular salt. I also don't use butter. The garlic is so yummy when it carmelizes, and I cook it on high so that the asparagus stays crunchy yet is browned beautifully...that's where your flavor is. So good!

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BUTTERCUP928

Cooking Level: Intermediate

Home Town: Lakewood, California, USA

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Reviewed: Apr. 20, 2008

Fabulous! We omitted the butter from the recipe and upped the olive oil. Asparagus fixed this way is very tasty!

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LOR9

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Reviewed: Apr. 20, 2008

I've cooked asparagus like this for years, it is an EXCELLENT recipie! Just don't cook them too long or they become soggy - 10 minutes max. Instead of all that butter and fat, use about 3 tablespoons of extra virgin olive oil and you'll get the same results.

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Greg R,

Cooking Level: Expert

Home Town: Fulton, New York, USA

Living In: Sterling, Virginia, USA

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Reviewed: Apr. 18, 2008

I used minced garlic in my fridge, like another user suggested, and that really cut down on cook time. I also ran out of regular olive oil, and had some garlic infused olive oil on had, so I braised the asparagus with that as well. It was so delicious! I didn't use any salt, but sprinkled some of Penzey's Lemon Pepper blend at the last second, very light, to keep the flavor from being knock-out garlic, so I think that helped. I served this with minestrone soup and fresh bread...perfect spring dinner!

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PIEDRASPR

Cooking Level: Intermediate

Home Town: Caguas, Caguas, Puerto Rico

Living In: Kalamazoo, Michigan, USA

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Reviewed: Apr. 15, 2008

Very simple to make. The cooking time was perfect! My mother in law ate some and loved it!!! PERRRRFECTO.

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Missy

Cooking Level: Intermediate

Home Town: Conestoga, Pennsylvania, USA

Living In: Pequea, Pennsylvania, USA

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Reviewed: Apr. 14, 2008

I found this recipe a long time ago, but never gave it a try. WOW, I was missing out! It was my first time making fresh asparagus and it was great! I followed this recipe to a T. The only thing I will do different next time is cook the thicker pieces a little longer. This was a side dish for shrimp piccata. Will make again, VERY SOON!

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Carrie

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2008

This is a standard recipe...I've used it for many years-Oil, litlle butter, garlic, salt & pepper..and any vegetable-my favorite is spinach. Make sure you par-boil and harder veggies you use (carrots, potatoes, etc.) Green beans also work well with this cooking method.

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CATHYB

Cooking Level: Intermediate

Home Town: Farmingdale, New York, USA

Living In: Deer Park, New York, USA

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Reviewed: Apr. 9, 2008

My family loved this!! I also added an extra clove of garlic and about 1/2 tablespoon of sesame seed oil. Towards the end, I threw in about 3 tablespoons of roasted sesame seeds. Yum!

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Karen

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Apr. 9, 2008

Great recipe that we make often. I've also added parmesan and/or a little balsamic vinegar to change it up once in awhile. Even my 5-year old eats this!

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abamommy

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Reviewed: Apr. 6, 2008

This had a good flavor, but was far too greasy

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Apr. 3, 2008

I cut way back on the butter and olive oil but it still seemed to be too oily for me. My husband, who is on a health kick, had no complaints though!

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momoftwo

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Reviewed: Apr. 3, 2008

I've never rated a recipe from this site before - have tried many, but never rated. But this is an amazing dish that deserves more than 5 stars! My kids LOVED it!

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MRSWECK

Cooking Level: Intermediate

Home Town: Dassel, Minnesota, USA

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Reviewed: Apr. 2, 2008

Awesome recipe, i've always bbq'd asparagus and thought it was pretty good, but this was so much better, and simple, loved it!!!!

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Amanda

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Reviewed: Apr. 2, 2008

My husband and I love this recipe. Until last year, we had never eaten or cooked asparagus!! We were served some with our entree at a well-known restaurant and were fans from then on. But this recipe really adds flavor and I use garlic whenever I can. I do hate to alter recipes, but I did a little "tweeking" with yours Kim. I used less olive oil and butter and I only added the garlic at the very end so it wouldn't get too brown and taste bitter. What a great recipe, a "keeper" for sure! Thanks so much for sharing, Kim.

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