ASPARAGUS AND SHIITAKE STIR-FRY
This earthy, satisfying stir-fry of shiitake mushrooms, asparagus, and toasted sesame seeds can serve as a colorful side dish or a light lunch.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet or wok over medium-high heat. Add asparagus and mushrooms, and saute just until tender, about 5 minutes. Remove from heat. Sprinkle with toasted sesame seeds, and season with salt and pepper. Serve hot.
STIR-FRIED ASPARAGUS AND SHIITAKE WITH GINGER AND SESAME
Pre-sliced shiitake from the produce section of the supermarket will save you time when prepping the ingredients for this savory stir-fry. Serve with rice for a vegetarian main course, or with shrimp or steak.
Provided by Allison Ehri Kreitler
Categories Side dishes
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a 12-inch skillet over high heat until shimmering hot. Add the asparagus, mushrooms, and scallions, and cook, stirring occasionally, until the asparagus is just shy of crisp-tender, about 3 minutes. Add the garlic, ginger, and sesame seeds and stir-fry until the garlic and ginger are golden and the asparagus is crisp-tender, about 1 minute more. Add 2 Tbs. water and scrape the bottom of the pan. Stir in the soy sauce and sesame oil, and season to taste with salt.
Nutrition Facts : ServingSize 4, Calories 170 kcal, Fat 110 kcal, SaturatedFat 1 g, TransFat 12 g, Carbohydrate 15 g, Fiber 4 g, Protein 4 g, Sodium 490 mg, UnsaturatedFat 10.5 g
ASPARAGUS AND SPINACH FRITTATA
Provided by Katie Lee Biegel
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the leeks and saute for about 10 minutes, stirring occasionally. Remove from the heat and cool completely.
- In a large mixing bowl, combine the eggs and sauteed leeks with the spinach, asparagus, goat cheese, basil, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.
- Spray a 9-inch nonstick cake pan or springform pan with nonstick cooking spray. Add the breadcrumbs and shake to evenly coat the pan. Pour the egg mixture into the pan.
- Bake until solid and a toothpick comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 5 minutes.
- Invert the frittata onto a plate and then flip, right-side up, onto a serving plate, or remove the sides of the springform pan and transfer to a serving plate.
- Serve warm or at room temperature.
ASPARAGUS, SPINACH, AND SHITAKE STIRFRY
Steps:
- Cut all vegetables according to directions. Heat olive oil in large skillet or wok. Add asparagus, let cook for two minutes before adding garlic, onion, mushrooms, and zuchini. Cook until desired tenderness. Add spinach, tomatoes, and pine nuts last. Cook until spinach is wilted. Remove from heat. Season with salt and pepper. Place in serving dish. Toss with cheese and serve immediately.
ASIAN ASPARAGUS AND MUSHROOMS
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Cut 1 bunch asparagus into thirds. Heat 2 teaspoons sesame oil in a skillet over medium heat. Cut a 1-inch piece ginger into matchsticks, add to the skillet and cook, stirring, 1 minute. Add 3 cups quartered shiitake mushroom caps and 1 sliced garlic clove and cook, stirring, 2 minutes. Add the asparagus and 1/3 cup water; bring to a boil, cover and cook until crisp-tender, 3 minutes. Add 1 tablespoon each soy sauce and butter; cook, stirring, 1 minute. Season with salt and pepper.
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
SAUTEED ASPARAGUS WITH SHIITAKE MUSHROOMS
I have been looking for recipes that contain Shiitake mushrooms. I discovered this recipe on Recipelink.com
Provided by Bev I Am
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces.
- Melt the butter in wok& add the shallots& ginger.
- Sauté until just tender.
- Add the asparagus& mushrooms.
- Season w/ salt& pepper& cook for 2 minutes.
- Add the vermouth& cover.
- Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest.
- Cook 1 more minute.
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
ASPARAGUS RISOTTO WITH SHIITAKE MUSHROOMS
This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe. I won't change the recipe itself, though! Recipe By :Michael Chiarello
Provided by Aunt Cookie
Categories Short Grain Rice
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Pour the stock into a saucepan, place over high heat, and bring to a boil.
- Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks.
- Add the asparagus ends to the stock, reduce the heat to low, and simmer gently until the stems are tender, about 7 minutes.
- Dip out and discard the stems.
- Slice the spears 1/4 inch thick on the diagonal.
- Set aside.
- Heat the olive oil in a heavy medium saucepan over medium-high heat until hot.
- Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute.
- Then season with salt and pepper, and sauté until brown, about 5 minutes.
- Remove to a plate.
- Lower the heat to medium, add the onion, season lightly with salt, and cook until soft but not brown, about 2 minutes.
- Add the garlic and cook briefly.
- Add the rice and stir until the grains look pearly white, about 2 minutes.
- Add the wine, if using, and cook until the pan is nearly dry.
- Adjust the heat so the rice cooks at a slow simmer.
- Add 1/2 cup of the stock, stir, and cook until the pan is nearly dry again.
- Season lightly with salt and pepper now so the flavor permeates the rice.
- Add another 1/2 cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is three-fourths cooked, about 15 minutes.
- Stir in the thyme, mushrooms, and sliced asparagus tips.
- Continue to cook until the rice is al dente and the asparagus is bright green and just tender, about 4 minutes longer.
- Remove from the heat and stir in the butter, Fontina cheese, 1/2 cup of the Parmesan cheese, the parsley and the lemon zest, if using.
- Taste for seasoning.
- Dust with Parmesan before serving.
- Pass more cheese at the table.
ASPARAGUS-PEPPER STIR-FRY
This colorful vegetable stir-fry is high in vitamins A and C, and it's so easy to make.
Provided by By Betty Crocker Kitchens
Categories Side Dish
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.
Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 3 g, TransFat 0 g
ASPARAGUS MUSHROOM BEEF STIR-FRY
You can now find sliced fresh shiitake mushrooms in the produce section of your local grocery store.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet or wok, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, stir-fry the asparagus, water chestnuts, mushrooms and garlic in oil for 5 minutes or until crisp-tender. , In a small bowl, combine cornstarch and broth until smooth. Stir in the hoisin sauce, soy sauce and ginger. Pour over vegetables. Return beef to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in tomato. Serve with rice if desired.
Nutrition Facts :
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 AND SHIITAKE RISOTTO
Steps:
- Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
- Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
- Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
- Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.)
- Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.
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