By Mrs. Doeinck on October 13, 2006
"This is a great side dish and a different take on asparagus. It goes well with turkey and chicken."
Serving Size: 1 (290 g)
Servings Per Recipe: 3
"Made this today for Easter dinner. It was really good! I was afraid it would be too sweet, but it wasn't. All I changed was that I added a little salt and pepper (since I used unsalted butter) and I cooked the asparagus WAY less than the 8 minutes called for. I'll definitely be making this again."
"We had this also at Thanksgiving and it was a hit. It does take a while for the juices to reduce and I added brown sugar to the juice to help solidify the liquid. The next time we make this I would have to remember to continue to cook down the juice as it was still not reduced enough."
"At first I thought these asparagus would taste like carmel. What a suprise, they were wonderful! Wish the season lasted a little longer. I thought it was very easy to make also. This willl be a regular at my house every spring"
"Excellent- thank you. You mention White Asparagus. It is a national, annual treat in Germany. Great fun to travel this beautiful country and sample the different versions of this delectable dish. My favorite was in Waldorf near Heidelberg. brenda"