7 Reviews of Thyme Marinated Grilled Asparagus

From: Whisper

On Jul 10, 2005

I wish I could give this more stars! It's wonderful! I did it on the grill using skewers, as recommended, and it came out perfectly. The orange juice added the tiniest touch of sweetness to it. I'll be making this often. Can't wait to impress the family at the next gathering! Thanks for another great recipe, Sharon.

From: ~Leslie~

On Jul 12, 2006

Wow, this was so delcious, and I will be making this one again for sure! We love grilled asparagus, and this was probably the best we have ever tried, I wish I could give it more stars!

From: Beautiful BC

On Jun 11, 2007

Mmmm- we loved this. Still nice and crispy but with wonderful flavour baked in instead of just drizzled over top. I used lemon juice as my family prefers that citrus with vegies. This was easy enough for a weeknight meal and special enough for guests.

From: icnangel9

On May 22, 2008

This was a hit at my May 24 Weekend bbq! I didn't have whole grain mustard so I used regular. I didn't have fresh thyme, so I used dryed and only about 1 teaspoon. They were so tasty even the next day when they were cold. Yes, I did have left overs but thats because I made a lot more. LOL!

From: BeefyBoy

On May 25, 2006

I made this dish (20 pounds of asparagus!) for a party I was catering this weekend. I steamed the asparagus, and used balsamic vinegar, as well as both shallots and scallions (I would never substitute one for the other: they're totally different.) I served the asparagus at room temperature as a finger food, and it was a huge hit! Fortunately, I have leftovers, and have been eating some every day, as well as delighting my friends with vacuum packed pouches of asparagus spears. I will definitely make this recipe again.

From: Sage

On Jun 10, 2007

I marinated them for about 1 hour; them grilled them with the rest of my meal.They were terrific! I made them for WT3; great recipe; thanks for posting. Rita

From: Debber

On Jun 7, 2007

I'm hooked! This was SO good, and added SO much to our little French Dinner tonight (fish and risotto too). Here's what I did that was different from what you posted: we had lemonade made, so I used that instead of o.j., and I ALMOST forgot to add the olive oil....but remembered in time to slosh it over the 'sparrowgrass right before I broiled it. Didn't seem to affect the flavor at all. Oh, and I used dried thyme, as mine in the herb garden isn't very big yet. I can't wait to have the leftovers for lunch tomorrow. Mmm! Accidentally started to sprinkle on Parmesan (see it in the photo), then realized it was for the OTHER recipe I'd made! Well, duh. KEEPER!!!! Made for ZWT 3 French Region