Reviewed: Apr. 23, 2011

steamed the asparagus, very easy and quick recipe! the sauce was tangy so we added honey and butter. very good!!

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2 users found this review helpful

Reviewer:

soozanna

Cooking Level: Intermediate

Reviewed: Nov. 22, 2010

sauce was TERRIBLE! i managed to rescue the fish and asparagus by not following the instructions.... absolutely aweful

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6 users found this review helpful

Reviewer:

sarahgayle

Reviewed: Jun. 5, 2010

I thought this was ok. The sauces was not anything I would want to make again. My husband, who likes just about everything involving fish wanted me to go rinse his food off.

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4 users found this review helpful

Reviewer:

Jen Cantrell

Reviewed: Feb. 2, 2010

I love the flavor combination, and doubled the sauce quantity. I used four asparagus spears per person, as we love it and usually eat five each. That said, the fish was cooked well before the asparagus was even close. I opened the foil after ten minutes, then at fifteen poured wine into the pan to steam things. Overall, cooked for 30 minutes and asparagus was still very crunchy.

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4 users found this review helpful

Reviewer:

mark1169

Reviewed: Jan. 10, 2010

I like this. Even my very picky husband liked the sauce. However use the sauce sparingly. Thanks!

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3 users found this review helpful

Reviewer:

stephr

Reviewed: Jan. 21, 2009

I made this last night for my family. The talapia and asparagus was very good but my suggestion for the sauce would be to allow your guests to put the sauce on themselves. It has a very strong flavor and very little is needed for the fish. Enjoy, Rosanne

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17 users found this review helpful

Reviewer:

Rosanne

Reviewed: Dec. 3, 2008

Definite potential...sauce was too strong so I didn't use it..so in fear of dry fish, I opened the oven, took out the pan of fish and asparagus and added a little olive oil, some garlic powder and a little more salt/pepper...and topped off with fresh greated parmasean cheese. put back in the oven and it came out great! Really filling!!

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10 users found this review helpful

Reviewer:

momwannab

Cooking Level: Intermediate

Living In: North Branford, Connecticut, USA

Reviewed: May 8, 2008

I made this last night. Made a real nice meal, without being heavy. I served it with wild rice as a side. Flavor was great. I'm going to try some other ways of using both ingredients and different flavors.

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7 users found this review helpful

Reviewer:

Eric

Reviewed: Apr. 22, 2008

I would actually only give this recipe 3.5 stars. I didn't have asparagus but I really wanted to try the sauce, which turned out pretty good under these conditions: Use a sweeter white wine Keep the sauce thin, between an aus ju and a thin syrup The sauce comes out very strong, so use sparingly

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5 users found this review helpful