Asparagus On The Side Recipes

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ASPARAGUS ON THE SIDE



Asparagus on the Side image

If your looking for something fresh that celebrates the arrivial of Spring, this is it! Be sure to use softer fresh Parmesan from the deli so that it will be able to melt nicely if at all possible.

Provided by Annacia

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 5

1 bunch fresh asparagus, trimmed
2/3 cup water
2 tablespoons olive oil
1/4 cup grated fresh parmesan cheese (can use as much more as you would like)
10 grape tomatoes, halved

Steps:

  • Combine the asparagus and water in a 10 inch skillet and place over medium heat, cover.
  • Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat.
  • Add the grape tomatoes to the skillet.
  • Drizzle olive oil over the asparagus and tomatoes then sprinkle with Parmesan cheese and replace the lid.
  • Allow to sit covered until the cheese is melty and the tomatoes are slightly steamed, about 2-3 minutes.

Nutrition Facts : Calories 105.1, Fat 8.7, SaturatedFat 2, Cholesterol 5.5, Sodium 101.3, Carbohydrate 4.1, Fiber 1.5, Sugar 1, Protein 3.8

EASY ASPARAGUS SIDE DISH



Easy Asparagus Side Dish image

This dish is SO easy and fast, but it looks amazingly elegant and impressive on the plate alongside a variety of main dishes. Try it!

Provided by Grace32

Categories     Vegetable

Time 13m

Yield 4 serving(s)

Number Of Ingredients 3

1 bunch fresh asparagus
1 -2 clove garlic
2 tablespoons butter

Steps:

  • Cut bottoms off asparagus, then cut remainder of stalks into 2-inch pieces.
  • Melt butter in pan over medium heat- do not burn.
  • Add garlic for about 30 seconds, then add asparagus.
  • Stir fry until asparagus is tender.

BLACK PEPPER STIR-FRIED TOFU AND ASPARAGUS



Black Pepper Stir-Fried Tofu and Asparagus image

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

6 tablespoons low-sodium soy sauce
2 tablespoons turbinado or light brown sugar
1 teaspoon Worcestershire sauce or a vegan alternative
1 teaspoon freshly ground black pepper, plus more for seasoning
1 pound firm tofu, cut into ½-inch cubes
Kosher salt
2 tablespoons neutral oil, such as safflower or canola
1 large shallot, finely chopped
3 garlic cloves, minced
1 tablespoon minced peeled ginger
1 pound pencil-thin asparagus, woody ends trimmed, cut into thirds
4 ounces snap peas, thinly sliced on the diagonal
2 scallions, thinly sliced
1/4 cup coarsely chopped cilantro
Steamed short-grain brown or white rice, for serving

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.

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