- Kim's Cooking Now!'s rating
- Reviewed on Jul 10th 2017
I adapted this recipe to make in my InstantPot® (so much easier, and not standing and stirring). Steamed the asparagus as directed, then sauteed the onions and celery in the IP, using the saute feature. Added the garlic, wine then only 2 cups of chicken broth. Sealed and set on manual for 6 minutes. At the end of the 6 minutes, I released the pressure, opened the pot and added the asparagus and switched to "keep warm" until hubs finished cutting the lawn! Right before serving, I added the parmesan and lemon juice as directed. It was really good, and I'll make it again, this very same way.