Reviewed: Oct. 8, 2009

I loved this! Thanks for the recipe.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2009

This is a nice change-up on the asparagus I usually make. I will say I think that for 1 and 1/2 pounds of asparagus, the recipe as written makes a whole lot of dressing. I also think it calls for too much oil. I do prefer my dressings with a little more vinegar than oil in the ratio but two tablespoons of peanut oil and one tablespoon of sesame oil is too much. Cut both of those in half. But I like it - I love asparagus and am always looking for ways to cook it.

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Gwen on the West Coast

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Reviewed: Jun. 20, 2009

It's realy taste. cool

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sankar

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Reviewed: Jun. 1, 2009

I was surprised at how much flavor the asparagus did not hold. I normally cook my asparagus in a vinegar sauce and add a bit of sugar, so this was a little more bland than what my family is used to being served, however, I really enjoyed the combination of flavors in the dressing. Not sure I would have ever thought to mix 2 different vinegars.

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mommy775

Cooking Level: Intermediate

Living In: Reno, Nevada, USA

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Reviewed: Jun. 1, 2009

This is probably my favorite asparagus dish ever, and I'm something of an asparagus aficionado. It's a perfect side dish for any southeast Asian-style dinner: delicious, quick, and easy. If you leave the spears intact (while trimming off the woody parts of course), it makes for an elegant presentation as well. I've served this several times with the Pork, Apple, and Ginger Stir-fry from this site.

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Arrowette

Cooking Level: Intermediate

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Reviewed: May 30, 2009

I'm not a big asparagus fan and I really enjoyed this recipe. I used sweet rice wine and red cooking wine in place of the vinegars. Due to allergies, I cut the peanut oil entirely. Next time I'll probably cut down the sesame oil by half too as it was a little strong without the peanut oil to balance it out. Still tasty though!

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sadieros

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Reviewed: May 9, 2009

Simply yummy! I cut the peanut oil by about a third, and only boiled my asparagus for 1 minute because a like them barely cooked. I love the light simplicity of this dressing - but I can also dig the fish sauce idea and will try it next time. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Apr. 25, 2009

Delightful, interesting flavor. Served it on Easter with ham. Well received. I cooked the asparagus too long but still good. I think that under-cooked is better than over-cooked. I had too many things going on in the kitchen while I cooked the aspargus.

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JED

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Reviewed: Jul. 3, 2008

Made this again today. Due to a soy issue, I used Worcestershire in its place. It's still good. I've also used fish sauce which freaks some people out unless they aren't told before they eat it.

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Mister Umpire

Cooking Level: Intermediate

Home Town: Owosso, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: May 3, 2008

I have two words MMMMMM GOOD !!

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Heather

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Reviewed: Apr. 19, 2008

Tasty, fast and easy. Loved it. Also tickled to know it's comes from an intergallactic hitchhiker.

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Isabel

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Reviewed: Apr. 5, 2008

Very light but very nice. Asparagus was tender, but not "cooked". The dressing is great. Will probably use on a cucumber and tomato salad tomorrow. I put diced red pepper in with the asparagus as it seemed to need more colour. Thanks for a great recipe! I'll bet there is more that can be done with this starting as a base but it's really nice as it is!

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