Reviewed: May 5, 2001

Quick, easy & deliciou! The second time I made it, I actually followed the recipe, but doubled the teriyaki sauce, then tossed it with hot cooked spaghetti noodles. My husband loved it!

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27 users found this review helpful

Reviewer:

HEPNR

Reviewed: Jul. 30, 2003

I omitted the onion and garlic (no onion and I usually use some garlic powder but forgot :P) and I cooked the asparagus with the teriyaki sauce. I also added 1/4 cup chopped almonds. My husband doesn't like vegetables but he asked for more of these!

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6 users found this review helpful

Reviewer:

CATX

Reviewed: Feb. 19, 2004

This was great with the changes I made, I actually was cooking from memory. I cooked in a skillet with some olive oil the garlic, added the asparagus then put about 1/2 cup of the teriyaki sauce in and covered it and let the sauce steam the asparagus. I actually like my vegetables on the soft side so I left it for about 10 minutes. It was wonderful.

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9 users found this review helpful

Reviewer:

wife of taxman

Reviewed: Feb. 21, 2004

We usually steam our asparagus and sprinkle it with salt and lime juice but this was just as yummy! I used soy sauce instead of teriyaki and sprinkled it with a little salt. Thanks for your recipe Sharon, it's a nice alternative to our usual way of cooking asparagus.

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9 users found this review helpful

Reviewer:

JOSIE

Cooking Level: Intermediate

Reviewed: Apr. 30, 2004

Way better than a routine vegetable side dish. I used "I Can't Believe It's Not Butter," spread--the one with only 5 calories per tablespoon--instead of butter, and it turned out great. Highly recommended.

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15 users found this review helpful

Reviewer:

CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

Reviewed: Jun. 1, 2004

Followed previous posts suggestions and changed the butter to olive oil; sauted the chopped garlic for a bit; then added the cut up stalks (oops forgot the onion, was still good) and dumped in a lot of teriyaki sauce; sauted a few minutes then added the tender tops; continued to saute until tender; served over hot spaghetti topped with toasted almond slivers. My asparagus was not too fresh, but this still turned out yummy. (Remember to break off the tough bottom!)Five stars from me-an almost vegan. Non-veggies may call it a four.

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4 users found this review helpful

Reviewer:

KayeN

Reviewed: Jun. 6, 2004

Another great way to prepare asparagus. I added fresh, not roasted, garlic, and I also used olive oil rather than butter. Great side dish for my grilled soy and garlic marinated chicken breasts. I mixed the remaining chicken and asparagus with white rice to make a one-dish lunch for us later this week.

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43 users found this review helpful

Reviewer:

LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

Reviewed: Jan. 22, 2005

Tasty! We like ours softer, so I cooked for 10 minutes. The little bits of almost carmelized onions really made the dish- as well as the teriyaki sauce which we all love.

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4 users found this review helpful

Reviewer:

MELLO 57

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Reviewed: Aug. 22, 2005

Great recipe. I realized after I had started cooking that I didn't have teriyaki sauce, so I did quick sauce of BBQ sauce, a splash of red wine vinegar, a squirt of sweet hot mustard and it turned out great. I can't wait to try it with teriyaki sauce!

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9 users found this review helpful