Time 10m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large skillet, melt butter, combine the bouillon, celery salt and pepper. Add asparagus and toss to coat. Cover and cook for over medium-high heat for 2 minutes or until asparagus is crisp-tender, stirring occasionally. Stir in soy sauce; serve immediately.
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.
Number Of Ingredients 5 Steps:
In a nonstick skillet or a wok, heat the oil over high heat. Add the asparagus, salt, and pepper. Cook, stirring often, for 3 minutes. Add the water, and continue to cook until easily pierced with the tip of a paring knife, about 3 minutes more.
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.
Yield Serves 4 Number Of Ingredients 12 Steps:
Combine both vinegars in a medium bowl. Add shallots and let sit, tossing occasionally, 1 hour. Drain and pat dry. Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, 5-7 minutes. Transfer to paper towels. Pour off fat; reserve for another use (scrambled eggs!). Wipe out skillet; reserve. Fit a medium pot with thermometer and pour in oil to come 2" up sides of pot. Heat over medium-high until thermometer registers 300°F. Whisk flour and cornmeal in a shallow bowl. Dredge shallots in flour mixture, shaking off excess. Fry, tossing occasionally, until golden and crisp, about 3 minutes. Transfer to paper towels; season with salt. Heat reserved skillet over medium-high. Swirl remaining 1 Tbsp. oil in pan to coat (this keeps food from sticking); pour out excess. The oil should be shimmering-if it’s not hot enough, the asparagus will steam not caramelize. Add asparagus, season with salt, and cook, tossing, until almost cooked through, about 1 minute. Add bacon and 1 Tbsp. water; cook, tossing, until asparagus is cooked through, about 30 seconds. Add soy sauce; toss to coat. Serve topped with shallots.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
Break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces. In 10-inch nonstick skillet or wok, heat oil over medium heat. Add asparagus, bell pepper and garlic; cook 3 to 4 minutes or until crisp-tender, stirring constantly. In small bowl, mix orange juice, soy sauce and ginger until blended; stir into asparagus mixture. Cook and stir 15 to 30 seconds or until vegetables are coated.
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.
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.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Combine garlic, broth, soy sauce, corn starch, and sesame oil in a small bowl. Mix well. Set aside. Saute asparagus and green onion in olive oil for approximately 6-8 minutes, until crisp tender. Stir sauce and add to asparagus and cook approximately 1 minute until sauce thickens. Place in serving bowl and sprinkle with toasted sesame seeds. Recipe does not keep well, so make only enough for one meal.
Yield Serves 4 as a side dish Number Of Ingredients 8 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.
Time 20m Yield 4 servings Number Of Ingredients 12 Steps:
Whisk the oyster sauce, chicken broth, sherry, cornstarch, brown sugar, sesame oil and garlic in a small bowl. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add the asparagus, season with 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned and crisp-tender, about 4 minutes. Remove the asparagus to a large plate. Heat the remaining 1 tablespoon vegetable oil in the skillet until shimmering. Add the chicken and cook, stirring halfway through, until browned, 5 to 6 minutes. Stir in the oyster sauce mixture and simmer until it thickens slightly, 30 seconds to 1 minute. Add the asparagus and toss to coat in the sauce; season with salt. Serve with the brown rice.
Yield Makes 4 to 6 servings Number Of Ingredients 6 Steps:
Stir soy sauce and sugar in small bowl until sugar dissolves. Heat oil in heavy large skillet. Add garlic and stir 15 seconds. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add soy mixture and toss until asparagus is coated, about 1 minute longer. Season with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve.
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.
Time 20m Number Of Ingredients 4 Steps:
Cut asparagus into thirds. In a nonstick skillet, heat olive oil over high heat. Add asparagus to oil with salt and a pinch of pepper. Cook, stirring, until tender, 5 to 10 minutes.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In a small bowl, add the broth, cornstarch, and soy sauce; stir to combine. In a large skillet, add the oil; heat over high heat. Add the asparagus, gingerroot, garlic, and crushed red pepper flakes; stir-fry for a few minutes or until almost crisp-tender. Add in the broth mixture; bring to a boil, stirring frequently. Stir and continue cooking until sauce is thickened. Serve hot over hot cooked rice.
Time 20m Yield 2-3 serving(s) Number Of Ingredients 4 Steps:
Clean asparagus and snap off tough ends, leave whole. Heat skillet and olive oil (use skillet with lid). Add asparagus and cook on medium-low heat (so that asparagus doesn’t burn) Turning asparagus occasionally. Add garlic and salt to taste, Cook asparagus to tender crisp. serve.
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.
Time 20m Yield 4 serving(s) Number Of Ingredients 6 Steps:
- In large skillet,melt butter.
- Add bouillon, celery salt and pepper; mix well.
- Add asparagus and toss to coat. Cover and cook 2-12 minutes or until desired tenderness. Stir in soy sauce. Serve immediately.
