Reviewed: Oct. 15, 2007

OK, not really anything special.

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Jessica

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Reviewed: Oct. 11, 2007

I have made this for years but I use olive oil and LOTS of garlic...even more healthy! Fresh pepper helps too.

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BUTTERCUP928

Cooking Level: Intermediate

Home Town: Lakewood, California, USA

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Reviewed: Oct. 11, 2007

This was my first time trying sauteed asparagus. I think I prefer it roasted (the way I usually prepare it). The garlic was really good though! Thanks for the idea to try something new.

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lobsteriffic

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Oct. 10, 2007

This was okay. Nothing special. I halved the butter, and I am so glad that I did! When I tried it, I knew it needed something so I added salt and some soy sauce. I think next time I make this I'm going to add some soy sauce to the skillet or maybe lemon juice.

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kimiko611

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2007

This adds a litte something extra if you like asparagus.

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UNRULYSIREN84

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Reviewed: Oct. 6, 2007

It SOOOO easy! A no brainer and wow does it turn out great! Thanks!

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DeniseAg

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Reviewed: Oct. 4, 2007

GREAT RECIPE! Sometimes I add some herb and garlic marinade to the mix to give it some extra zing.

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Zack

Home Town: Louisville, Kentucky, USA

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Reviewed: Sep. 30, 2007

I liked this, but I'd cut the butter down next time. It was a little too greasy. The garlic provided a really great flavor and my dinner guest complimented the fact that no extra seasoning was needed. As the garlic cooks, it caramelizes and it really sets the asparagus off. All you need to do is add a little salt to this right when you add the asparagus and garlic to the pan and you are done. I will try this technique next with broccoli as others suggested.

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J.B.

Cooking Level: Expert

Home Town: Vicksburg, Mississippi, USA

Living In: Byram, Mississippi, USA

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Reviewed: Sep. 23, 2007

Excellent! I use this same recipe format with green beans or broccoli. Simple and really great.

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gigidoll74

Cooking Level: Intermediate

Home Town: Alhambra, California, USA

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Reviewed: Sep. 21, 2007

My normal recipe for asparagus includes garlic parsley and lemon, so this recipe was not that big of a twist. I used olive oil instead of butter and only sauteed it for about 5 minutes otherwise it gets too soggy. I also added some cilantro as per my husband;s request. I also threw in some cherry tomatoes to add more veggies for dinner. I also sprinkled some lime on it at the dinner table because I love lemon/lime on almost anything.

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Rema

Cooking Level: Expert

Home Town: Tempe, Arizona, USA

Living In: Auburn Hills, Michigan, USA

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Reviewed: Sep. 20, 2007

Simple recipe, however the cooking time is pretty long - 10 minutes and the asparagus is moosh. And I prefer my asparagus in bite sized pieces and al dente. The best way to know when asparagus is done is when it is bright green.

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LADEEFALCN

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Medford, Massachusetts, USA

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Reviewed: Sep. 19, 2007

This was pretty good although I agree that you don't need anywhere near as much butter as the recipe called for. I only cooked the asparagus for about 7 min. I would make this again and use garlic powder so I can get more of the garlic flavor in every bite.

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the cookie babe

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 31, 2007

Thought this was pretty ordinary. Will try some reviewers suggestions to make this a little more interesting.

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MEGPACK

Cooking Level: Intermediate

Home Town: Nyabing, Western Australia, Australia

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Reviewed: Aug. 28, 2007

This was simple and easy. I took the advices from the other reviewers and used only a small amount of olive oil (just enough to cover the pan) and added balsamic vinegar to the ingredient. It was absolutely delicious. We loved it...it was so good that everyone just finished it all. NO leftovers.

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Rosa

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Reviewed: Aug. 26, 2007

I think this was too much butter for the asparagus. Mine were pretty oily, but the flavor was good. Next time I'll either use way less butter, or I'll use olive oil.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Aug. 25, 2007

I love asparagus, and this was a creative recipe because I love olive oil and garlic as well. such a creative delicious combination! I'll make these more frequently now. they were a hit!

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Jackie

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Reviewed: Aug. 24, 2007

Not great..but pretty good. Asparagus became MOOSH when cooked for as long as instructed in recipe so I suggest half the length of time. I HIGHLY RECOMMEND this recipe with baby broccoli instead. I think it's also called Broccoli Aspurus or something like that? Like a smaller broccoli with long stem. Wonderful dish!

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TheTwoHsuS

Cooking Level: Beginning

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Reviewed: Aug. 23, 2007

I made these last night, and served them over a green salad with lettuce, tomato, hard-boiled egg, onion and pine nuts. The asparagus went great with it, I just layed them on the top of the salad.

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Aug. 18, 2007

they were very delicious

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stylist4936

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Reviewed: Aug. 13, 2007

I've never cooked fresh asparagus before tonight. This was so simple and very good. My fiancee doesn't enjoy most veggies, but he finished this one, and the kids are all bragging that they loved it. (Ages 10, 11, and 12!) They've already asked me to make it again. I'm not sure how long I cooked it since I wasn't watching the clock.

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Valerie212

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Sauteed Garlic Asparagus

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