Asparagus Sesame Chicken Soup Recipes

CHICKEN ASPARAGUS SOUP

Steps:

• Cut tips from asparagus spears; set aside. Place stalks in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Strain, reserving 4 cups cooking liquid. Discard stalks., In a Dutch oven, saute the potatoes, onion, celery, carrot, parsley and garlic in oil until vegetables are tender. Stir in the broth, salt, 1/4 teaspoon pepper, bay leaf and reserved cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf. Cool slightly., In a blender, cover and puree soup in batches until smooth. Return to the pan. Add the chicken, cream, remaining pepper and reserved asparagus tips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender. Garnish with Parmesan cheese if desired.

CHICKEN AND ASPARAGUS SOUP

Steps:

• Combine minced chicken and chopped onion in a mixing bowl and mix well. Divide the mixture into small portions and form into balls. Arrange chicken balls in a non-sticking oven tray and bake in the oven for 10-12 minutes or until well cooked.
• Trim away the woody end of the asparagus and cut into 4cm pieces.
• Add water, chicken balls and MAGGI Chicken Noodle Soup to a large saucepan. Bring to boil and simmer on low heat for 6 minutes uncovered. Add asparagus and carrot slices then simmer for another 5 minutes.
• Garnish with parsley and serve.

SESAME CHICKEN WITH ASPARAGUS

Steps:

• Add oil to pan and heat up. When hot, add chicken, then asparagus. Fast fry over hot flame until chicken is cooked and asparagus is almost crisp.
• Add onion.
• Cook until onion and asparagus are fried but still a bit crisp.
• Add the soy sauce and sesame seeds. Plate it up over rice.

ASPARAGUS AND CHICKEN STIR-FRY

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.

SESAME ASPARAGUS

Steps:

• Trim tough ends from asparagus spears. Set spears aside.
• Heat a 10-inch cast-iron skillet for about 2 minutes over medium-high heat. Add 1 tablespoon peanut oil and half of the asparagus in a single layer.
• Cook for 3 to 4 minutes without turning. Shake pan occasionally. Turn, and cook 3 minutes more. Asparagus should be bright green with brown spots.
• Add 1 tablespoon shallots and half the sesame seeds, and cook, shaking the pan to toss asparagus, for 1 to 2 minutes or until shallots are transparent. Do not let them burn.
• Add half the soy sauce, sesame oil, and pepper, and cook 30 seconds. Transfer to a plate, and keep warm. Repeat with remaining asparagus. Keep warm until ready to serve.

STIR-FRIED SESAME ASPARAGUS

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.

SESAME CHICKEN AND ASPARAGUS PASTA

Steps:

• Bring a large pot of water to boil. Add the linguine and cook until just tender. Drain and rinse under cold water. Drain again, and set aside in a large mixing bowl.
• Place the garlic, vinegar, brown sugar, peanut butter and soy sauce in a food processor. Process for one minute. With motor running, slowly add the sesame and chile oils through the feed tube, and process until well blended.
• Shred the chicken into 2 inc julienne and toss with linguine. Add the sauce and 4 T of the sesame seeds and toss to coat well.
• Cut the asaragus on a diagonal into 1 inch lengths. Blanch in a saucepan of boiling water for 1 minutes. Drain, rinse under cold water and pat dry.
• Place the linguine and chicken in a large flat serving bowl and arrange the asaragus on top. Sprinkle with scallions, cucumber and remaining sesame seeds.
• Serve at room temperature.

SIMPLY SESAME ASPARAGUS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Toss asparagus and sesame oil together in a bowl until asparagus is completely coated. Season with coarse salt.
• Cook asparagus on the preheated grill, turning every 2 minutes, until browned and tender yet still crisp to the bite, about 8 minutes.

SESAME NOODLES WITH CHICKEN & ASPARAGUS RECIPE - (4.6/5)

Steps:

• Bring 4 quarts water to boil in large pot. Pat chicken dry with paper towels. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until no longer pink, 1 to 2 minutes per side. Transfer to plate. Add pasta to boiling water and cook until just beginning to soften, about 8 minutes. Add asparagus to pot and cook until bright green and pasta is al dente, about 4 minutes. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot. Whisk peanut butter, vinegar, oyster sauce, chili-garlic sauce, ginger, sesame oil, and ½ cup pasta cooking water in bowl until smooth. Add peanut butter mixture and chicken to pot and toss to combine, adding reserved pasta water as needed. Serve.

SESAME ASPARAGUS

Steps:

• In a large skillet, saute asparagus and garlic in butter for 2 minutes. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until asparagus is crisp-tender. Transfer to a serving dish with a slotted spoon; sprinkle with sesame seeds.

ROASTED SESAME ASPARAGUS

Steps:

• Preheat oven to 450 degrees. In a roasting pan, toss with oil; season with salt. Roast 10 minutes, turning the asparagus halfway through.
• Add sesame seeds, and roast until the asparagus is lightly browned and tender, about 5 minutes more.

LEMON-SESAME ASPARAGUS

Steps:

• Place the asparagus in a large pot filled with water 1 inch deep. Bring to a boil, and cook until tender, but still bright green. This will take about 5 minutes, or longer if your asparagus spears are thick. Drain and place on a serving dish.
• Meanwhile, melt the margarine or butter in a skillet over medium heat. Stir in the sesame seeds, and cook, stirring frequently, until they are golden brown and toasted, about 2 minutes. Stir in the lemon juice and parsley; season to taste with salt and pepper.
• To serve, pour sauce over the cooked asparagus.

ROASTED SESAME ASPARAGUS

Steps:

• Heat oven to 450°F. Break off tough ends of asparagus as far down as stalks snap easily. In ungreased 15x10x1-inch pan, place asparagus spears in single layer.
• In small bowl, mix remaining ingredients except sesame seed; pour over asparagus, turning asparagus to coat evenly.
• Roast 8 to 10 minutes or until asparagus is crisp-tender (asparagus will appear slightly charred). Sprinkle with sesame seed.

SESAME ASPARAGUS

Steps:

• Steam asparagus until tender, about 7 minutes. Drain and set aside.
• To serve, heat oil until it is warm, and add sesame seeds and asparagus, stirring to coat, and warm asparagus slightly. Stir in soy sauce, and serve.

ASPARAGUS SHIITAKE CHICKEN WITH SESAME RICE

Steps:

• Asparagus Shiitake Chicken: 1. Cut asparagus into 1/2-inch pieces, removing tough root end. 2. Chop garlic. 3. Remove and discard mushroom stems; cut mushrooms into quarters. 4. Cut chicken into small bite-size pieces; place in medium bowl (wash hands). 5. Sprinkle 2 tablespoons flour over chicken and toss until evenly coated. Whisk in second bowl: remaining 2 tablespoons flour, stock, honey, soy sauce, ginger paste, pepper flakes, and garlic until blended; set aside 6. Preheat large, nonstick saute pan on medium-high 2-3 minutes. Place oil in pan, then add chicken; cook and stir 3-4 minutes or until browned. Remove chicken from pan. 7. Place asparagus, mushrooms, and green onions in same pan; cook and stir 3-4 minutes or until mushrooms are tender. 8. Reduce heat on pan to low. Stir in chicken and soy sauce mixture; simmer 2-3 minutes or until chicken is 165degreesF and sauce begins to thicken. Serve. Sesame Rice: 1. Microwave rice following package instructions. Squeeze lime for juice (1 tablespoon). 2. Stir remaining ingredients into rice. Serve.