2 Reviews

We absolutely loved this dish. I had to make some adjustments due to dietary needs, though: Instead of the cream I used Greek sheep yoghurt and almond cream, mixed with some water and cornstarch. For the ham, I used turkey ham, and the noodles were gluten free spinach noodles. I'll make this any time again, it was real comfort food! Thanks for sharing :D

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Mia in Germany June 11, 2012

The adults loved the taste but the kids hated it. I let them try a sampling without horseradish and they disliked both. I think the asparagus was added way too early. It says to let the asparagus simmer in the sauce while the noodles are cooking. This is too long for both the asparagus and the sauce. The sauce ended up taking on the taste of the asparagus and it was like eating cream of asparagus soup instead of cream sauce with asparagus pieces. The asparagus was limp and grey looking. Not very appetizing. Next time I would put the noodles in the pan of boiling water after de-glazing and right before I added the corn starch to the sauce but I would not add the asparagus (which I would steam while the noodles are cooking) until everything else is done. With a bit of tweaking this could be a great recipe.

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Nyteglori May 28, 2012
Green Eggs (Noodles) and Ham