Reviewed: Aug. 11, 2009

My family loves asparagus, as well as, garlic and spices. It may just be my oven, but it took forever for the asparagus to get even close to tender. I did also added some fresh green beans-they turned out good.

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B. Barnett

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2009

I don't eat asparagus but made it for my husband and he said it was perfect. Did not use the wine or thyme. Will make it again. Thank you!

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Terry

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Reviewed: Jul. 19, 2009

It was good - could have had more flavor next time I will add more thyme

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GCPate

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jun. 30, 2009

I roasted them on the grill- very good flavor

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BEC

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Reviewed: Jun. 4, 2009

Really good but I didn't use the wine. Very easy, too!

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Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA

Living In: Long Beach, California, USA

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Reviewed: Apr. 10, 2009

This was nice, thank you. We served it chilled and enjoyed the ease of having prepared it the day before our dinner party.

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wife-girl

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Tualatin, Oregon, USA

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Reviewed: Apr. 9, 2009

I loved this recipe! I changed a couple of things though. I used a chardonay and instead of fresh garlic, I used garlic powder. I also placed the asparaus in a glass baking dish covered with foil instead of the packets. I will definitely make this again!

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JordanS

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Reviewed: Mar. 1, 2009

Excellent...easy recipe for fresh garlic..I also put it in a casserole dish instead of foil..very nice taste...not overpowering..even DH who does not do garlic...loves this dish thanks for sharing

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NANASOOP

Cooking Level: Expert

Home Town: Malden, Massachusetts, USA

Living In: Woburn, Massachusetts, USA

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Reviewed: Feb. 23, 2009

Made this recipe with Marsala wine instead of white and added lemon zest and juice. Great, love roasted asparagus!

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Chef Tracy

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Boulder, Colorado, USA

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Reviewed: Feb. 19, 2009

Served this last night as a side with jagerschnitzel (fron Guy's Big Bite) it was wonderful!! My step daughters, husband and myself couldn't get enough, no left overs...The only changed I made was I replaced wine with butter and did it in one large foil pack. Thank you so much for sharing the recipe.

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Lori P

Cooking Level: Intermediate

Home Town: Victor, New York, USA

Living In: Shortsville, New York, USA

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Reviewed: Jan. 13, 2009

This recipe was simple to get it done. It was edible, but it tasted so blah. Maybe I did something wrong so I'll try it again. Thanks for letting me try this recipe.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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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

Cooking Level: Intermediate

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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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