Reviewed: Apr. 27, 2013

Absolutely elegant!!! I added parmesan cheese and it was out of this world! Thanks for sharing!!

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Reviewed: Apr. 20, 2013

I added ham to make it more entree like. Skipped the lemon zest (didn't have one) and didn't miss it. Sprinkled with cheddar cheese when I took it out of the oven. OMG -- soooo good! It's a keeper!

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HarryLeeMartin

Reviewed: Apr. 10, 2013

I made this as a side dish for my Easter Sunday dinner. It was easy and good. I had learned how to make clafouti from Chef John's blog a few years ago. Good video demonstration and easy to replicate at home. This time I used a narrower, taller 2 qt baking dish, and left it in a little longer. The low, wide Le Creuset baking dish works better I think. (Mine was otherwise occupied when I made the asparagus clafouti, so I had to resort to another dish.) This is a keeper.

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Reviewer:

kentuckyliz

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: Pikeville, Kentucky, USA

Reviewed: Apr. 6, 2013

We like asparagus. This was a nice change from roasted that I usually make. My husband thought it was ok; our friend really liked it. I added sauteed mushrooms, onion and a little garlic. Could not find lemon thyme, but I think it would definitely help with flavor. All and all...it was a nice vairation and looked great. I made in a 2 quart casserole dish which fit fine with the addition of mushrooms and onion.

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R. J. Nequette

Cooking Level: Intermediate

Living In: Macon, Georgia, USA

Reviewed: Apr. 2, 2013

I am a HUGE Chef John's Fan......I have yet to make one of his recipes that I was not delighted with! I made this dish as a side for an Easter gathering and it was a hit. My husband continues to snack on the leftovers and say's every time you have to make this again. I did make a few adjustments mostly because I wanted to use some broccoli that I had before it went bad and while I was in the fridge, my fresh grated parmesan cheese was calling my name I love cheese so we had asparagus, broccoli and fresh garlic with a bit of parmesan cheese pie and it was perfect. I will try adding mushrooms in my next pie oh the opportunities are endless and of course I will pair with a great glass of wine! Bon Appetite

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justannie187

Reviewed: Aug. 23, 2012

I was not impressed with this and I love asparagus.

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Reviewer:

missela

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Kingston Springs, Tennessee, USA

Reviewed: Aug. 10, 2012

I did not care for this recipe. And it couldn't have begun to serve 8 - 4 of us would have polished it off if we'd liked it enough. The pie came out dense and it stuck fast to the baking dish in spite of coating the entire thing with olive oil...

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Shari

Reviewed: Jun. 27, 2012

I sauteed an onion & a few cloves of garlic with butter till brown & then added the asparagus & left over shredded chicken. Added pepper, salt & herbs (not too much or it will be too overpowering). Love this dish as it is so easy to make, plus fuss free :-)

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