Reviewed: Dec. 2, 2007

This recipe was very bitter. Maybe it was my asparagus. Maybe it was the wine. I'll try something else next time.

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Princess Dork

	Cooking Level: Intermediate Living In: Elgin, Illinois, USA
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Reviewed: Feb. 23, 2007

I was pretty excited to try this, but found it to be kindof blah. I think plain steamed asparagus with salt and pepper is much better. It was very easy, though 3 minutes leaves the asparagus practically raw.

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CPolencheck

	Cooking Level: Intermediate Living In: Red Wing, Minnesota, USA
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Reviewed: Feb. 13, 2007

I'm a big wine drinker & I really expected to like this but I hated it...hubby said "it's not THAT bad". I did use a pinot grigio (one of my favorite wines) but the taste was overwhelming. Perhaps I'd like it better cooked over the stovetop, giving the wine more time to burn off. I did add some chopped garlic. I'm sorry to give this such a low score, Deb but I feel that I must to be fair.

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IMVINTAGE

	Cooking Level: Intermediate Home Town: Fort Worth, Texas, USA Living In: Keller, Texas, USA
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Reviewed: Aug. 10, 2006

This recipe makes some of the most amazing asparagus I've had. However, the recommended cooking time yeilds a crunchier asparagus, so if you are a fan of soft aspargus just zap it a little longer.

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aerogirl7

	Cooking Level: Expert
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Reviewed: Apr. 24, 2006

this recipe was easy and delicious. i used thin asparagus

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Shirley


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Reviewed: Apr. 17, 2006

This was a simple recipe to prepare. Unfortunately neither I or my wife liked this. I guess that wine on vegetables is not my favorite way to fix them.

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KGE2

	Cooking Level: Expert Home Town: Minneapolis, Minnesota, USA Living In: Lake Stevens, Washington, USA
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Reviewed: Apr. 8, 2006

This is fabulous! Simple, incredibly easy to make, and nutritious as well. I tend to overcook my veggies, despite my best intentions, but my asparagus came out perfectly crisp and crunchy with this recipe.

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heather o


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Reviewed: Mar. 29, 2006

I'm not usually an asparagus fan but this recipe was wonderful.

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FAERIL

	Cooking Level: Professional Living In: Harrisburg, Pennsylvania, USA
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Reviewed: Feb. 23, 2006

I made this on top of the stove instead of in the microwave and used butter, salt and pepper. It was decent but I don't think I would make it again. I think you would get a better result just squirting some fresh lemon over the asparagus. I did use Pinot Grigio.

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JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Reviewed: Feb. 22, 2006

Very Tasty and easy to make

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dohart


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Reviewed: Feb. 19, 2006

Used Riesling (a sweet white wine) and it was okay. It changed the way asparagus tastes, which is nice for variety, but I think it kind of drowned out the crisp fresh taste of a great veggie.

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FAERIEPRNCS

	Cooking Level: Intermediate Home Town: La Mirada, California, USA Living In: Santa Maria, California, USA
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Reviewed: Feb. 18, 2006

Perfect. Even sat in microwave longer than 5 minutes and asparagus was still crispy.

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Katy

	Cooking Level: Intermediate Living In: Albany, New York, USA
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Reviewed: Feb. 18, 2006

This was okay, but I think the cooking time is too long for my microwave.

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lady_amary


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Reviewed: Feb. 17, 2006

This is a winner. Excellent side dish that requires no time or effort whatsoever. Serve with a chicken dish and put the wine bottle on the table after you use it in this recipe.

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Dan D.


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Reviewed: Feb. 16, 2006

The only suggestion I took from t his recipe was to add wine to my steamer. It turned out delicious and was not overpowering at all. I melted some butter in a pan with salt pepper and a bit of lemon to drizzle over the steamed asparagus before serving, that makes all the difference.

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Suzy

	Cooking Level: Expert Home Town: Northridge, California, USA Living In: Halifax, Nova Scotia, Canada
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Reviewed: Feb. 13, 2006

I had thick asparagus stalks and had to cook about twice as long. Overall was a nice, quick way to cook the asparagus. It left the kitchen smelling a bit given the wine and the asparagus.

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NEUCOOK


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Reviewed: Apr. 12, 2005

This was a great change for asparagus. I did use frozen then slit the bag open to add the butter and wine. Will try again with fresh.

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