WARM ASPARAGUS SALAD WITH TOMATOES
You can eat this asparagus salad cold and use leftover cooked asparagus but I prefer it when the asparagus is still a little bit warm. Tastes great with meat or fish dishes.
Provided by backfee
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes.
- Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.
Nutrition Facts : Calories 121.6 calories, Carbohydrate 10.5 g, Fat 8.4 g, Fiber 3.1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 371.4 mg, Sugar 4.3 g
ASPARAGUS WITH TOMATOES
This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.
Provided by KEANSOR
Categories Side Dish Vegetables Tomatoes
Time 12m
Yield 4
Number Of Ingredients 5
Steps:
- Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
- In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.7 g, Fat 3.6 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 4.8 mg, Sugar 3.3 g
STIR-FRIED ASPARAGUS AND TOMATOES
This is from the June, 1979 issue of Better Homes and Gardens. This can be served with rice, if desired.
Provided by Chocolatl
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Blend water and cornstarch together in a small bowl.
- Stir in soy sauce and salt and set aside.
- Preheat wok or heavy skillet over high heat.
- Add oil and heat about 1 minute.
- Add asparagus and green onions and stir fry about 4 minutes.
- Add mushrooms and stir-fry for 1 minute more.
- Stir soy mixture.
- Push vegetables to the side of the wok.
- Pour soy mixture in center of wok.
- Let bubble slightly, then stir in vegetables.
- Cook and stir until mixture is bubbly.
- Add tomatoes and cook until heated through.
Nutrition Facts : Calories 50.6, Fat 2.5, SaturatedFat 0.3, Sodium 214.2, Carbohydrate 5.9, Fiber 2.4, Sugar 2.8, Protein 2.9
ASPARAGUS TOMATO STIR FRY
There is nothing like fresh asparagus and I am extremely spoiled because my parents grow it on their farm!
Provided by QueenJellyBean
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Snap off and discard woody bases from asparagus. Bias slice into 1 inch pieces.
- For sauce, combine chicken broth, soy sauce and cornstarch; set aside.
- Preheat a wok or large skillet over high heat; add oil.
- Stir fry the gingerroot in hot oil for 30 seconds.
- Add asparagus and green onions; stir fry for 3 minutes.
- Add mushrooms; stir fry about 1 minute more until vegetables are crisp tender.
- Push vegetables from center of wok; stir sauce; add to center of wok.
- Cook and stir until thickened and bubbly.
- Add tomatoes; heat through.
- Serve at once. Serve with rice if desired.
ASPARAGUS TOMATO STIR-FRY
The recipe for this pretty medley comes from Elizabeth MacAulay in Charlottetown, Prince Edward Island. "Last spring, when asparagus was in the stores, my sister found this recipe, tried it and thought I might like it, too," she notes. "This fast-to-fix side dish is perfect after a busy day at work."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cornstarch, broth, soy sauce and 1/2 teaspoon ginger until blended; set aside. In a nonstick skillet or wok, stir-fry the remaining ginger in canola oil for 30 seconds. Add asparagus and onions; stir-fry for 3 minutes. Add mushrooms; stir-fry for 1 minute., Stir cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add tomatoes and sesame oil; cook 1 minute longer.
Nutrition Facts : Calories 68 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 268mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
STIR-FRIED ASPARAGUS AND BASIL WITH SPICY ORANGE SAUCE
Steps:
- Combine the orange juice, soy sauce, and hot red pepper flakes in a small bowl and set aside.
- Snap off the tough ends of the asparagus. If the asparagus are thin, cut them on the diagonal into 2-inch pieces. If the asparagus are average or thicker, cut the spears in half lengthwise and then on the diagonal in 2-inch pieces.
- Heat 1 tablespoon of the oil in a large nonstick skillet set over high heat. When the oil is shimmering but not smoking, add the asparagus and stir-fry for 2 minutes. Push the asparagus to the sides of the pan and place the garlic and ginger in the center. Drizzle the remaining 1 teaspoon oil over the garlic and ginger. Cook until fragrant, about 20 seconds. Add the orange juice mixture, toss to coat well, and cover. Cook until the asparagus are tender, 2 to 3 minutes, depending on the thickness of the spears.
- Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately.
ASPARAGUS AND CHICKEN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
- Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
- Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.
STIR-FRIED SPICY ASPARAGUS
Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there's no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.
Provided by David Tanis
Categories easy, quick, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths
- In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
- Transfer to a serving platter and scatter leaves on top. Serve immediately.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
TURKEY ASPARAGUS STIR-FRY
Twenty minutes is all you'll need to make this quick stir-fry. Lean turkey, asparagus and mushrooms make it super nutritious, too. -Darlene Kennedy, Galion, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large skillet or wok, heat oil over medium-high heat. Add turkey; stir-fry until no longer pink, about 5 minutes. Remove and keep warm., Add the next 6 ingredients to pan; stir-fry until vegetables are crisp-tender, about 5 minutes. Combine water, soy sauce and cornstarch; add to skillet with water chestnuts. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return turkey to skillet and heat through. Serve with rice and tomato wedges.
Nutrition Facts : Calories 343 calories, Fat 5g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 363mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
ASPARAGUS STIR-FRY
This is a great way to serve asparagus. Even people that don't really like asparagus like this!
Provided by LEXJAM
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- In a bowl, mix the broth, sherry, soy sauce, cider vinegar, cornstarch, sugar, dry mustard, and salt.
- Heat the oil in a skillet over medium heat. Mix the asparagus into the skillet, coating with the oil. Cook and stir 5 minutes, until tender but firm. Pour the broth mixture over the asparagus, and continue cooking 5 minutes, until thickened and heated through.
Nutrition Facts : Calories 45.8 calories, Carbohydrate 5.9 g, Fat 1.9 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 199.1 mg, Sugar 2.3 g
STIR-FRIED ASPARAGUS, SCALLOPS AND SESAME SEEDS
Provided by Moira Hodgson
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Steam the asparagus for one to two minutes until al dente. Remove from heat and set aside.
- Heat the oil in a wok or large frying pan. Stir-fry the garlic, scallions and ginger for one minute. Add scallops and the asparagus and stir-fry for 30 seconds. Add the corn-starch mixture and bring to a boil.
- Add the soy sauce and sesame oil with the sesame seeds. Toss mixture well and serve.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 669 milligrams, Sugar 2 grams, TransFat 0 grams
STIR FRIED ASPARAGUS
Super easy recipe for delectable fresh asparagus that is crunchy and very tasty. Everyone loves it! Do not overcook! Asparagus should be crunchy.
Provided by BUZZBOMB
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in asparagus and garlic; saute for 3 to 5 minutes, or until slightly cooked and heated through.
- Drizzle with teriyaki sauce and serve immediately.
Nutrition Facts : Calories 54.4 calories, Carbohydrate 5.5 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 382 mg, Sugar 2.1 g
STIR-FRIED ASPARAGUS
Make and share this Stir-Fried Asparagus recipe from Food.com.
Provided by Pizza the Hut
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet or wok, heat oil; stir-fry the asparagus, onion and garlic over medium-high heat until tender.
- Add the almonds, lemon juice, soy sauce and lemon peel; toss gently to coat.
- Sprinkle with Parmesan cheese (optional).
Nutrition Facts : Calories 81.5, Fat 5.3, SaturatedFat 0.8, Cholesterol 1.1, Sodium 105.9, Carbohydrate 6.8, Fiber 2.8, Sugar 2.9, Protein 3.7
STIR-FRIED ASPARAGUS
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Snap off the ends of the asparagus where they break naturally and peel the spears. Slant-cut them about one-inch long.
- Beat the lemon juice and mustard and set aside.
- Heat the oil in a wok or skillet. Add the garlic, stir-fry about a minute, then add the asparagus and stir-fry about 5 minutes, until they are crisp-tender, lightly seared but still bright green. Stir in the lemon-mustard.
- Season to taste with salt and pepper, stir in the scallions and stir-fry another few seconds. Transfer to a serving dish.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 216 milligrams, Sugar 2 grams, TransFat 0 grams
STIR-FRIED ASPARAGUS
Asparagus is one of my favorite vegetables. I think this is a great stir-fried recipe for it. Recipe is from Simple and Delicious.
Provided by CookingONTheSide
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet or wok, stir-fry asparagus in butter and oil for 2 minutes.
- Stir in the broth, lemon juice, soy sauce and pepper.
- Cover and cook for 2-3 minutes or until asparagus is tender.
- Sprinkle with almonds.
ASPARAGUS STIR-FRY
Fresh asparagus is a rarity in our small town, but when I find it at the store, I make this colorful asparagus stir-fry. Even folks who don't like veggies will enjoy this dish. -Judy Stashko, Mayerthorpe, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and ginger until blended; set aside. , In a small skillet or wok, stir-fry the asparagus, mushrooms, carrot and garlic in oil until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 112 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 412mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ASPARAGUS TOFU STIR-FRY
With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn't bother my husband's food allergies. Check out our guide if you're new to tofu. -Phyllis Smith, Chimacum, Washington
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the cornstarch, sugar, broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry 1 teaspoon ginger in 1 teaspoon oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add squash; stir-fry 2 minutes longer. Add onions; stir-fry 1 minute longer or until vegetables are crisp-tender. Remove and keep warm. , In the same pan, stir-fry tofu, salt, pepper and remaining ginger in remaining oil for 7-9 minutes or until lightly browned. Remove and keep warm., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add asparagus mixture and tofu; heat through. Serve with rice; sprinkle with almonds.
Nutrition Facts : Calories 278 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 682mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
SCALLOPS AND ASPARAGUS STIR-FRY
Savory scallops, crisp-tender asparagus and juicy cherry tomatoes blend together beautifully in this fresh-tasting stir-fry from Lisa Lancaster of Tracy, California. Sesame oil and soy sauce delicately accent the colorful combo that's festive enough to serve when company comes.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3-5 minutes or until crisp-tender; drain and set aside. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry scallops, mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir until sauce is thickened. , Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through. Serve over rice.
Nutrition Facts : Calories 215 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 314mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
BLACK PEPPER STIR-FRIED TOFU AND ASPARAGUS
This fast, one-skillet stir-fry dinner combines vibrant spring vegetables with hearty tofu in a rich and spicy black-pepper sauce. (Use freshly ground pepper, if possible, for the ideal combination of flavor and heat.) The tofu is simmered in the fragrant sauce, which is spiked with aromatic garlic and ginger until it has absorbed all of the flavors and is nicely glazed. This recipe is perfect for using up that pencil-thin asparagus, which cooks quickly and toes the line between crisp and tender, while sweet snap peas balance out the assertive sauce. The dish can be served over baby spinach or in lettuce cups instead of with rice for a satisfying salad.
Provided by Kay Chun
Categories dinner, quick, weekday, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small bowl, combine soy sauce, sugar, Worcestershire sauce, 1 teaspoon black pepper and 2 tablespoons of water. In a large nonstick skillet, combine tofu and half of the black pepper sauce, and season with salt. Bring to a simmer over medium heat and cook, stirring occasionally, until sauce has thickened and nicely coats the tofu, about 5 minutes. Slide glazed tofu and any sauce out onto a rimmed plate.
- Wipe or rinse out the skillet and heat oil over medium. Add shallot and cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger, and stir until fragrant, 30 seconds. Add asparagus and snap peas, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add scallions, the remaining black pepper sauce and the tofu, and cook, stirring, until vegetables are evenly coated in the sauce. Stir in cilantro, and season to taste with salt and pepper.
- Divide tofu and vegetables among plates and spoon over any remaining pan sauce. Serve with rice.
QUICK ASPARAGUS STIR-FRY
One of my favorite quick recipes for green asparagus, stir-fried with garlic and olive oil. A squeeze of fresh lemon juice brightens the asparagus up at the end.
Provided by Toi
Categories Side Dish Vegetables Asparagus
Time 11m
Yield 4
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 4.8 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 41.3 mg, Sugar 2.1 g
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