Reviewed: Oct. 1, 2009

Wonderful! I omitted the mushrooms since our family isn't mushroom fans...used some homemade stock I had made the other day, added 4 minced garlic cloves and a couple extra pinches of red pepper...oh and a pinch of salt and pepper...putting this in my "WILL MAKE AGAIN" drawer!

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Mrs. Mason

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Idyllwild, California, USA

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Reviewed: Aug. 26, 2009

Great easy dish- Used this as a side for Broiled Tilapia Parmesean. Dinner came out great. Used 1 whole wedge of parmesean.

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hip

Cooking Level: Intermediate

Home Town: Alameda, California, USA

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Reviewed: Aug. 25, 2009

Very very good. I added lots of fresh garlic before I added the asparagus. I also used a lot more stock. Also, parmesean is only .5 grams/fat so I added some extra at the end and mixed through. With the stock it gave the whole thing a little bit of creamyness. My entiree family loved it and noone was disappointed that there was no meat. I would def. make this again.

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kstewart

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Reviewed: Aug. 24, 2009

Not much change to the original, I just sauteed the mushrooms with garlic and added the asparagus at the last minute. You will need more than 1/4 cup of stock, there's no exact amount, just add the stock little by little till you get the right consistency. Great Recipe! Thank You!

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Janie

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Reviewed: Jul. 22, 2009

i started this and then realized i didn't have some things, but finished up anyway... so, i didn't have linguini, so i used rigatoni. my asparagus was spoiled so i used canned spears, drained and did not cook them, just the mushrooms, broth and a minced garlic, some pepper and salt, cooked until done. added asparagus and heated them thru, mixed with drained rigatoni and topped with parmesan. it was still pretty good, and i think it would be better with fresh asparagus b/c it isn't mushy. hubby liked it.

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Diana

Cooking Level: Beginning

Home Town: Anaheim, California, USA

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Reviewed: Jul. 13, 2009

Tasted like I was munching on raw asparagus...all the garlic and extra broth can't save this one.

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HAGGIS30

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Reviewed: Jun. 26, 2009

4 1/2. Used suggestions by other people, more chicken broth, more cheese, garlic and onion sauteed first and it was great.

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Phoebe

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jun. 22, 2009

I made this recipe without mushrooms and I added garlic. The family loved it! The kids all went back for seconds, as did my husband. This is a great base recipe and I plan to play around with it to improve it so I'll like it more. I really like aparagus this way and that isn't one my my favorite things to eat.

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Pauline

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Batavia, Illinois, USA

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Reviewed: Jun. 2, 2009

great! i cooked chicken separately that i had marinated in the 10 clove garlic marinade and tossed all together. yum.

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brendajean

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Reviewed: May 17, 2009

Wonderful way to prepare asparagus! The only change I made was to add some fresh garlic...that's it!

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Charlee

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Reviewed: May 13, 2009

Light and delicious. I was surprised how flavorful it was for something so simple. I will definitely be adding this to the rotation. Thanks so much for sharing!

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NATALIESHD

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Reviewed: May 8, 2009

This was wonderful, quick and easy! I did as other reviewers suggested and added more chicken broth and garlic, specifically I tripled the broth and added about a 1/4 tsp. of garlic powder although I think fresh minced garlic would impart a better flavor. I didn't have angel hair and used spaghetti instead and it was fine. This was really good paired with the creamy basil chicken on this site, because the creamy basil sauce runs into the asparagus pasta and they taste great together. This is a keeper!

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BKBISHOP

Cooking Level: Expert

Living In: Fairfax, Virginia, USA

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Reviewed: May 1, 2009

Great flavor, but the pasta dried out quickly after plating. This occurred despite adding additional chicken broth and lifting the pasta directly from the water into the pan to toss before transferring to the serving bowl.)

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Apr. 28, 2009

Found it to be dry. Not "saucy" enough.

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Lisa

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Reviewed: Apr. 25, 2009

I added tofu, chopped onion, and garlic powder. Everyone liked it!

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Tigerlily

Living In: Rapid City, South Dakota, USA

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Reviewed: Apr. 22, 2009

THIS DISH IS A WEEKLY STAPLE IN MY HOUSE. VERY EASY AND HARD NOT TO HAVE THIRDS. I DONT CHANGE A THING WHEN ITS AS GOOD AS THIS. MMMMMMMMMMMMMMMM.

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SPICYHOT

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 19, 2009

I made this for the first time a while ago, and was not impressed. Since that time, I've modified the recipe and find it much tastier. I add 1-2 cloves of garlic when sauteing the asparagus, and usually use twice the broth called for. I also throw in a bit of rosemary, thyme and basil when adding the mushrooms. Great on whole-wheat pasta!

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GolferGirl

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Apr. 15, 2009

Nice and light. I added smoked salmon (following a previous reviewer) and it was quite tasty.

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Ali

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Reviewed: Apr. 5, 2009

This is a very refreshing recipe, especially since it's asparagus season. I added some grape tomatoes for extra color as well as some garlic pepper. Definitely sautee some garlic before adding the asparagus for extra flavor. Sometimes I'll add a dash of sugar and a bit of tomato sauce to change up the flavor a bit.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Apr. 1, 2009

Who would have known this would be so yummy?? But it was!! While at work I went to the all recipes spinner on my iphone... plugged in the ingredients and found this. Gave the recipe to my 16 year old daughter and it came out fantastic!!! I am on weight watchers so we used whole wheat spaghetti. Took some other's suggestion and added garlic and red pepper. Used baby portabella mushrooms. Also.. we didn't have a lot of parm cheese so when we were ready to eat we grated some gouda on top and popped it in the oven at 350 for 15 minutes. We'll definately be making this one again.

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