Reviewed: Mar. 15, 2012

Very good. Cut up leftovers mixed with a bit of wine vinegar make an excellent salad the next day.

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Reviewer:

MAGICDOMINO

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Reviewed: Mar. 6, 2012

I ended up putting it all into one pot with a lid that could go in the oven. We also added an onion and some shrimp and mushrooms. My son with Down's was so excited. He said it was the best thing I'd ever cooked. We all agreed it was wonderful. Even though we added the other things, it was still your recipe that made it all work.

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Reviewer:

Trish

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Reviewed: Mar. 5, 2012

I did what a couple other reviews did, and put the ingredients in a dish and covered with foil. I took the foil off and roasted another 10 minutes. Excellent!

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Reviewer:

TNICHOLSLCC

Cooking Level: Intermediate

Home Town: Bennington, Nebraska, USA

Living In: Omaha, Nebraska, USA

Reviewed: Jan. 22, 2012

great basis recipe that is now a requested staple at all our family holiday meals. So easy and tastes great

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Reviewer:

TIGGSTER

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Ajax, Ontario, Canada

Reviewed: Oct. 7, 2011

Really bland. Surprisingly bland, I had high hopes. Maybe it needs some chicken broth.

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Reviewer:

JOHNELLE440

Cooking Level: Expert

Living In: Brooklyn, New York, USA

Reviewed: Jul. 2, 2011

These were fairly good. I like the natural flavor of asparagus and this dish seemed to mask the flavor to me. That might be a positive for many people trying to eat more asparagus!

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Reviewer:

allrecipesrocks

Cooking Level: Intermediate

Reviewed: Jun. 27, 2011

This didn't have as much flavor as I expected. We make a pan cooked version of asparagus and chopped garlic that has much more flavor ... and there is also a roasted version of the same that is better (not cooked in foil, but roasted dry on the pan). This might have tasted better if the garlic were chopped up rather than whole cloves.

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Reviewer:

lisamomof4

Reviewed: Jun. 7, 2011

l LOVED the individual packets! it was easy to serve on to plates and there was no mess! however, this was my first time roasting asparagus, i usually saute. i didn't like how soft it was. maybe next time i won't leave it in as long.

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Reviewer:

sherrypgh

Cooking Level: Beginning

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: May 31, 2011

Like one of the other reviewers, I did not use white wine. Instead I used clarified butter. The flavor of this recipe is amazing. If I were to change one thing though, other than the butter, it would be to put the garlic in the oven about 20 minutes ahead of the asparagus. That way they are ready at the same time.

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Reviewer:

MDS77

Reviewed: May 1, 2011

Like the recipe said, this was easy with little clean-up after. Instead of doing individual packets, I lined a baking dish with foil and covered it with additional foil. Since I was baking this with something else that required the oven to be set at 400 degrees, I cut the cooking time to 15 minutes. The asparagus didn't suffer at all, and came out bright green and crisp-tender. I minced the garlic instead of using whole cloves which gave it a more even garlic flavor. This is a tasty departure from traditional steamed asparagus where the additional ingredients enhanced, rather than detracted from, the wonderful asparagus taste.

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