Reviewed: Oct. 9, 2008

I love asparagus and I love garlic. Unfortunately the only edible thing was the garlic. Soggy, wierd tasting asparagus was the result of this recipe.

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KP5


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Reviewed: Sep. 7, 2008

Fresh thyme really makes a difference on this one. I add extra too. I don't really care for asparagus, but my other half loves it, so I tried this for a special dinner, and I think I am changing my mind on asparagus. Other reviewers are definately right, this is for garlic lovers, I minced mine instead to increase the flavor.

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Tanya

	Cooking Level: Expert Home Town: West Chicago, Illinois, USA
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Reviewed: Jun. 3, 2008

Very easy recipe and very tasty. I loved it!!!! Ended up eating a whole pound in one sitting. Next time I will cut the garlic a little. I am a garlic lover, but it was a bit much for me. I also had no thyme, so I can't say how it would be with the additional seasoning. However, I loved it without.

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MARY DOMAZ


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Reviewed: Apr. 6, 2008

Excellent and great with mixed young greens from a salad bag.

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Verte Terra

	Cooking Level: Intermediate Home Town: Silver Spring, Maryland, USA Living In: Reisterstown, Maryland, USA
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Reviewed: Mar. 20, 2008

I thought this was great. I didn't use as much garlic as called for and did not use the wine. Added cheese on top. Thanks for a great recipe.

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Beverly

	Cooking Level: Expert Living In: El Paso, Texas, USA
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Reviewed: Mar. 6, 2008

I pared this down for our small family of three. It was delicious. My five year old gobbled it down. I did take the suggestion and left out the tyme and used minced garlic.

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Stephapooh

	Cooking Level: Intermediate Home Town: Boston, Massachusetts, USA Living In: Kansas City, Kansas, USA
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Reviewed: Feb. 27, 2008

The wine flavor was not as strong as I would have liked. Tasted as good as simply sauteing the asparagus in butter, garlic, wine sauce.

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ajpense


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Reviewed: Sep. 13, 2007

I have to agree with a previous reviewer about the appearance. Usually, I briefly steam asparagus, shock it in iced water, then pan fry it or whatever, and it retains its lovely bright green color. This definitely wasn't the case with this recipe. The flavor was decent but it really didn't look very appetizing. Thanks anyway!

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Caroline C

	Cooking Level: Expert
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Reviewed: May 7, 2007

Nice idea, but didn't have much flavor.

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MADRAY7

	Cooking Level: Expert Home Town: Lockport, New York, USA Living In: Jacksonville, Florida, USA
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Reviewed: Mar. 11, 2007

Tons of flavor!! Instead of wraping the asparagus in individual bundles, I put them in a baking dish and covered them. I will absolutely make this again, although maybe next time cut the garlic a little. Think I'll keep my distance from my co-workers tomorrow!

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Eliza

	Cooking Level: Expert Home Town: Wilmington, Delaware, USA Living In: Mechanicsburg, Pennsylvania, USA
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Reviewed: Nov. 23, 2006

Love this cooking method...for a variation, add chopped baby portabella mushrooms and some rosemary.

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SAMMY0517


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Reviewed: Oct. 18, 2006

This was ok, but I agree with some of the reviewers said it was similar to canned asparagus. The cooking method made the color go from a vivid green to a very dull, almost grey-looking green. The flavor was just ok. And I wouldn't call this "roasted".

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What a Dish!

	Cooking Level: Intermediate
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Reviewed: Aug. 16, 2006

Wasn't as good as I had hoped for. The wine was a little overpowering. I liked the idea of baking the asparagus. The flavor was just a little off.

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mpact27


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Reviewed: Jul. 7, 2006

I was trying to imitate an asparagus dish I had at a restaurant, and this was it! The only things I did differently were substituted wine with a drizzle of butter because I didn't have any wine...and I added cashew peices because it seemed like it would go well with the dish--and it did! I will definitely be making this again.

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Alissa

	Cooking Level: Intermediate Home Town: South Glens Falls, New York, USA Living In: Queensbury, New York, USA
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Reviewed: Apr. 25, 2006

The recipe "as is" was a little bland for me. I did add some shallots during the roasting. But at the table I added Pecorino cheese. It was easy to prepare and cooked along side the Herb, Garlic and Bacon Pork Loin.

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BBORRELLI

	Cooking Level: Intermediate Home Town: King Of Prussia, Pennsylvania, USA Living In: Oxford, Pennsylvania, USA
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Reviewed: Apr. 19, 2006

Served this at a dinner party for 8 people. It was so easy and everyone loved the garlic added.

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HAPPYPUP


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Reviewed: Apr. 13, 2006

Easy to make, but not so good.

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