4 Reviews

I had really, really THIN asparagus, so I skipped the blanching part (we like crisp veggies anyway). It came out perfectly. Even THE PICKY ONE had 2nds! I do recommend having the butter at room temp for easier blending. ;) Thanks, KITZ!!

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Elmotoo September 20, 2006

Yum! I made 1/2 of the recipe, which would call for 3 1/2 T butter. I used only 2 T and with the butter that is already in the prepared dish, it was plenty. I loved how the cheese makes a crust. It seals all the other ingredients onto the asparagus and doesn't just flavor it and then run off to the bottom of the dish. DS even liked them and that is a miracle in and of itself. He would never even try asparagus. Served with Balsamic Roasted Onions and Potatoes Balsamic Roasted Onions and Potatoes, beef fillet with a peppercorn sauce. Made a great Fathers Day Dinner. Thanks KITTENCAL. Another winner!

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JT'sMom June 19, 2006

We are big asparagus fans in our house and this was pretty good. We loved the flavor, but the double-cooking kind of made them a little overdone. We opted to steam them because we like them every so slightly crisp, but they still got a little overdone for our tastes. Next time, we'll steam them a little less before moving on to the other steps... great taste and our kids and guests loved it!

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CandyTX June 17, 2006

Asparagus is best served as simply as possible and this recipe really does it justice. The topping is wonderful and really sets off the asparagus well. A keeper.

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evelyn/athens April 28, 2006
Asparagus Parmesan Garlic Spears