Reviewed: May 24, 2012

This was very good. I will use this recipe again. I made it exactly as the recipe states.

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Reviewer:

mzking

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Waukegan, Illinois, USA

Reviewed: May 7, 2012

Excellent, just a hint of sweetness.

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Reviewer:

abbeygeorge

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

Reviewed: Apr. 17, 2012

Less Butter

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Reviewer:

SkilleZ

Reviewed: Apr. 11, 2012

Excellent! The ingredients work! Next time, will cut back on the brown sugar. Added a clove of minced garlic for a sweet & savory twist. Great with Asparagus. UPDATE: Used this same recipe for Baby Bok Choy and it turned out GREAT!

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Reviewer:

LAURAMA

Cooking Level: Expert

Reviewed: Mar. 22, 2012

A very unique way to eat asparagus.a definite keeper.

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Reviewer:

Thin1

Reviewed: Mar. 22, 2012

Delicious. If the kids love it, it's a keeper. Thanks for this great recipe.

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Reviewer:

IANDANTE

Reviewed: Mar. 5, 2012

I also added bacon bits at the last minute of sautéing was a nice touch

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Reviewer:

HHanf

Reviewed: Feb. 26, 2012

This was a huge dinner hit at my house. I wanted a different kind of asparagus to serve with a teriyaki chicken and this went well with it. This is a keeper.

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Reviewer:

IMCookinNow

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Denver, Colorado, USA

Reviewed: Jan. 30, 2012

This recipe works really well for green beans as well as asparagus.

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Reviewer:

Walpurgis9

Reviewed: Dec. 13, 2011

I was pleasently suprised by this recipe. I was a little hesitant about adding brown sugar to asparagus, but it was great! My only recommendation is that you really don't need much chicken stock. I sauteed the asparagus in the butter/sugar mix for a while and then just added a little chicken stock, probably too much because it took a long time to cook down. I like my asparagus crisp, so next time I will probably only add 2 or 3 tablespoons of the stock, and just cook for a couple minutes.

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