Perhaps I misunderstood some portion of this recipe? I opted for the olive oil, balsamic vinegar, garlic version with a saute time of approximately 8 minutes. My asparagus was fairly thin so it shouldn't have taken more cooking time than that. In the end, however, I found it to be stringy, chewy and without the expected flavor! I opted to bake the asparagus for another 10+ minutes at 400 degrees and that helped somewhat. But, still stringy with very little flavor! In the future, I will return to boiling or baking my asparagus and using a combo of melted butter and balsamic vinegar as a drizzle or a dip for the spears.
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