Asparagus Veggie Sauteed Mix Recipes

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SAUTEED ASPARAGUS



Sauteed Asparagus image

Sauteed asparagus is the fastest way to turn this veggie into a healthy side dish! Cook it simply with lemon, or customize with herbs or garlic.

Provided by Sonja Overhiser

Categories     Side Dish

Time 13m

Yield 4

Number Of Ingredients 7

1 pound asparagus
1 tablespoon olive oil
1/2 teaspoon kosher salt
Fresh ground black pepper
1 teaspoon lemon juice plus zest of 1/2 lemon
Optional: Feta cheese crumbles or shredded Parmesan cheese, for serving
*Other adders: add 1 clove minced garlic after 3 minutes, use 2 tablespoons butter in place of the olive oil, add 1 tablespoon chopped fresh herbs at the end (chives, dill or parsley are nice)

Steps:

  • Wash the asparagus and trim off the ends. Cut the stalks into bite-sized pieces.
  • In large skillet, heat the olive oil over medium high heat. Add the asparagus, kosher salt, and fresh ground pepper. Cook, stirring occasionally, until the largest pieces are tender, about 5 to 8 minutes. This depends on the thickness and maturity of the asparagus, so it's different every time! Taste and remove when it's just tender and still bright green, but not crunchy (cook a minute longer if you need to).
  • Meanwhile, zest the lemon and juice it. When the asparagus is done, remove from heat and stir in lemon juice and lemon zest. (Optional: top with feta cheese crumbles or shredded Parmesan.)

Nutrition Facts : Calories 54 calories, Sugar 2.2 g, Sodium 2.4 mg, Fat 3.7 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 4.9 g, Fiber 2.5 g, Protein 2.6 g, Cholesterol 0 mg

SAUTEED GARLIC ASPARAGUS



Sauteed Garlic Asparagus image

A simple but tasty twist to regular old Asparagus.

Provided by Ryan Morgan

Categories     Side Dish     Vegetables     Asparagus

Time 30m

Yield 4

Number Of Ingredients 3

3 tablespoons butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped

Steps:

  • Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 5.2 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 5.5 g, Sodium 64 mg, Sugar 2.1 g

SAUTEED VEGETABLES



Sauteed Vegetables image

Provided by Food Network

Categories     side-dish

Time 17m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 teaspoon minced garlic
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
6 cremini mushrooms, chopped
4 broccoli florets, chopped
1/2 zucchini, chopped
1/2 yellow summer squash, chopped
1/2 teaspoon dried oregano
2 tablespoons soy sauce
2 tablespoons chicken stock

Steps:

  • In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.

SAUTEED ASPARAGUS



Sauteed Asparagus image

Asparagus is a great vegetable when it's fresh and cooked right. My family and friends always love this.

Provided by Spike.STL

Categories     Side Dish     Vegetables     Asparagus

Time 15m

Yield 4

Number Of Ingredients 5

1 bunch fresh asparagus, trimmed
2 tablespoons extra-virgin olive oil
¼ cup water
⅛ teaspoon salt
⅛ teaspoon pepper

Steps:

  • Drizzle olive oil into a large skillet over medium-high heat and heat. Once oil is hot add asparagus spears; cover and cook for 5 minutes, stirring occasionally. Add water and cover to steam asparagus and keep it from drying out. Continue cooking for another 5 minutes or until asparagus is tender. Season with salt and pepper.

Nutrition Facts : Calories 83.6 calories, Carbohydrate 4.4 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 75.4 mg, Sugar 2.1 g

SAUTEED ASPARAGUS



Sauteed Asparagus image

Provided by Valerie Bertinelli

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon unsalted butter
1 tablespoon olive oil
1 small shallot, sliced
1 bunch thin asparagus, trimmed and cut into 2-inch pieces
Kosher salt and freshly ground black pepper
1 teaspoon lemon zest, for garnish

Steps:

  • Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest.

SAUTéED ASPARAGUS



Sautéed Asparagus image

Sautéed asparagus cooks quickly with olive oil, garlic, and butter, and is finished with lemon juice and parmesan cheese. It's an easy spring side!

Categories     Easter     Mother's Day     spring     side dish

Time 15m

Yield 3-4 servings

Number Of Ingredients 8

1 bunch of asparagus (about 1 1/4 lb.)
1 tbsp. olive oil
1 tbsp. unsalted butter
2 cloves garlic, chopped
1 tsp. salt
1/2 tsp. ground black pepper
1/2 lemon
2 tbsp. grated parmesan cheese, for serving

Steps:

  • Trim the woody ends from the base of the asparagus spears by cutting off the bottom 2 inches or by snapping it off with your hands.
  • Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the asparagus in a single layer and cook, turning occasionally, until lightly golden and almost tender, 8 to 10 minutes. (Cut a small piece from the end of one asparagus to see if it's near tender.)
  • Reduce the heat to low. Add the butter, garlic, salt and pepper and stir to coat the asparagus. Cook until the garlic is softened and fragrant, 1 to 2 more minutes. Immediately transfer to a serving plate.
  • Just before serving, squeeze the juice from the lemon half over the asparagus and sprinkle with parmesan cheese. Serve immediately.

SPRING VEGETABLE SAUTé



Spring Vegetable Sauté image

Categories     Bean     Mushroom     Onion     Side     Sauté     Quick & Easy     Mint     Asparagus     Spring     Sugar Snap Pea     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1/2 lb fresh or 2 oz dried morel mushrooms (preferably small)
2 lb fresh fava beans, shelled (2 cups)
1/2 stick (1/4 cup) unsalted butter, softened
1 1/2 lb thin asparagus, cut diagonally into 1 1/2-inch pieces
1 lb sugar snap peas, trimmed
4 bunches scallions (white and pale green parts only), trimmed and cut into 2 1/2-inch lengths
2 tablespoons chopped fresh mint

Steps:

  • If using dried morels, soak in warm water to cover 30 minutes. Agitate fresh or dried morels in water to dislodge grit, then lift from water, squeezing out excess, and pat dry with paper towels. Whether using fresh or dried, leave small morels whole and halve or quarter larger ones.
  • Cook beans in a 4-quart saucepan of boiling salted water 3 minutes, then transfer with a slotted spoon or skimmer to a colander and rinse under cold water. Peel skins from beans with your fingers. (Keep water simmering, covered.)
  • Heat 2 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté morels, stirring, until tender, about 4 minutes. Season with salt and pepper. Remove from heat and let stand, covered.
  • Return water in saucepan to a boil, then cook asparagus, sugar snaps, and scallions until crisp-tender, 1 1/2 to 2 minutes. Add beans and immediately drain well in colander. Add vegetables and remaining 2 tablespoons butter to morels and toss to combine. Stir in mint and salt and pepper to taste and serve immediately.

ASPARAGUS, SQUASH & RED PEPPER SAUTE



Asparagus, Squash & Red Pepper Saute image

The appealing vegetable trio is enlivened by a wine-scented saute. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 7

2 medium sweet red peppers, julienned
2 medium yellow summer squash, halved and cut into 1/4-inch slices
6 ounces fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1/4 cup white wine or vegetable broth
4-1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.

Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SPRING VEGETABLE SAUTé



Spring Vegetable Sauté image

Provided by Oliver Strand

Categories     Bean     Onion     Side     Sauté     Easter     Passover     Vegetarian     High Fiber     Artichoke     Asparagus     Spring     Healthy     Low Cholesterol     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Zest and juice from 1 lemon plus more juice for seasoning
2 pounds baby artichokes, 6 globe artichokes, or 1 pound frozen artichoke hearts, thawed
2 pounds fava beans, shelled (about 1 cup), or 1 cup frozen edamame (soybeans), thawed
Kosher salt
1 pound asparagus (about 1 large bunch), cut on a diagonal into 2" pieces
2 tablespoons extra-virgin olive oil plus more for drizzling
1 tablespoon unsalted butter
1 medium red onion, finely chopped
Freshly ground black pepper
2 tablespoons thinly sliced fresh mint leaves

Steps:

  • Line a baking sheet with a kitchen towel. Fill a medium bowl with water; add lemon juice. If using baby artichokes, working one at a time, cut away tough outer leaves until only pale-yellow leaves remain. Cut 1/2" off tops; trim stems. Halve artichokes lengthwise, if desired, then remove choke with a spoon. Place in lemon water as you finish. If using globe artichokes, remove stems and all leaves. Scrape out chokes with a spoon; cut each artichoke heart into 4 quarters and add to lemon water.
  • Cook fava beans in a large pot of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel and discard outer skins; transfer to prepared baking sheet (if using edamame, boil for only 1 minute; no peeling needed). Repeat cooking process with asparagus and artichokes, returning water to a boil between batches and cooling in ice water before transferring to prepared baking sheet, 3-4 minutes for asparagus and 5-6 minutes for artichokes (1-2 minutes if frozen).
  • Heat 2 tablespoons oil and butter in a large skillet over medium heat; add onion and sauté until translucent, about 5 minutes. Increase heat to medium-high. Add vegetables and cook, stirring occasionally, just until heated through, about 5 minutes. Season to taste with salt, pepper, and more lemon juice, if desired.
  • Transfer vegetables to a serving bowl. Drizzle with oil; garnish with mint and zest.

REALLY TASTY SAUTEED FRESH ASPARAGUS



Really Tasty Sauteed Fresh Asparagus image

Asparagus is the most under-used side dish veggie on the market, IMHO. These seasonings will bump it up for you significantly -- I get a LOT of compliments on this recipe from friends and family. The truth is, I use exactly these same seasonings on my Ospidillo Cafe Brussells Sprouts. Enjoy!

Provided by Bone Man

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs fresh asparagus, trimmed
8 tablespoons butter (1 stick)
2 tablespoons fresh lemon juice
4 ounces chicken broth
1/4 teaspoon white pepper
1/2 teaspoon Mrs. Dash seasoning mix
1/2 teaspoon seasoning salt
1 cup Velveeta cheese, melted (optional)
malt vinegar (optional)

Steps:

  • Trim the Asparagus: You can do this by grabbing each end and snapping it -- it will break off the tough part. You keep the flower end for cooking and refrigerate/store the larger ends as a great ingredient for vegetable stock on some other occasion. If the asparagus is young enough and pencil-sized, you probably won't need to trim it at all.
  • Clean the asparagus under cool, running water.
  • In a large no-stick skillet, over medium heat, lay in the asparagus, melt the butter, add in the lemon juice, pour in the chicken stock, and pepper lightly with the ground white pepper. The seasoned salt and Mrs. Dash can also be added at this time.
  • Bring to a boil, then reduce the heat to low, cover, and allow the asparagus to sautee for about 20-25 minutes until tender, moving it around with a fork once in awhile.
  • At the table, some folks like some melted cheese (Velveeta or other good melting cheese) over the asparagus while others enjoy some malt vinegar (or just a little good-quality balsamic vinegar) on it. I like it plain.
  • Serve hot.

SAUTEED SPRING VEGETABLES



Sauteed Spring Vegetables image

Yellow squash, green asparagus and red onion help usher in the flavors of springtime. For an Asian flavor twist, substitute soy sauce for the balsamic vinegar (reducing the salt due to the soy sauce). Use red pepper flakes for a little added heat. -Billy Hensley, Mount Carmel, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 14

2 medium yellow summer squash, sliced
1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1 medium zucchini, sliced
1 small red onion, cut into thin wedges
1 cup green pepper strips
1/2 cup sweet red pepper strips
MARINADE:
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 to 1/2 teaspoon crushed red pepper flakes

Steps:

  • Place the vegetables in a large bowl. In a small bowl, whisk the marinade ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for up to 1 hour., In a large skillet, saute vegetable mixture in batches for 3-6 minutes or until crisp-tender.

Nutrition Facts : Calories 82 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 139mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SAUTEED ASPARAGUS WITH GARLIC AND THYME



Sauteed Asparagus with Garlic and Thyme image

Come springtime, when stalks of asparagus shoot up from the ground (as if they're celebrating with us!), there isn't much to do to make this easy side dish shine. First, a sauté in the skillet with olive oil, garlic, and thyme coaxes out the natural sweetness of the asparagus, while finishing it with a quick steam until the stalks are crisp-tender locks in vitamins like A and C.

Provided by Shira Bocar

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Yield Serves 2 to 3

Number Of Ingredients 5

1 1/2 teaspoons extra-virgin olive oil
1 tablespoon sliced garlic
2 thyme sprigs
10 ounces asparagus, ends trimmed
Kosher salt and freshly ground pepper

Steps:

  • Heat oil in a skillet over medium-high. Add garlic and thyme sprigs. Cook, stirring, until fragrant, about 1 minute. Add asparagus; season with salt and pepper. Cook, tossing to coat in oil, 1 minute.
  • Arrange asparagus in a single layer in skillet, add 1/4 cup water, and cover. Reduce heat to medium-low and cook, shaking pan occasionally, until asparagus is crisp-tender and most of water has evaporated, 2 minutes.

SAUTéED ASPARAGUS RECIPE - (4.5/5)



Sautéed Asparagus Recipe - (4.5/5) image

Provided by carvalhohm2

Number Of Ingredients 3

1 bunch asparagus
1 tablespoon extra virgin olive oil
1 lemon; juiced

Steps:

  • Wash asparagus, and remove woody ends. Break off end just above tough part. Dry asparagus. Heat olive oil in skillet to medium high. Add asparagus, and sauté until crisp-tender. Sprinkle with lemon juice, and serve.

QUICK SAUTEED ASPARAGUS - HCG FRIENDLY



Quick Sauteed Asparagus - Hcg Friendly image

A quick, flavorful recipe I came up with that fits into the Dr. Simeons Hcg Protocol during VLCD phase. Add spices to taste. **Trimming the Asparagus: Just hold each end and snapping it -- it will naturally break off the tough part. You keep the flower end for cooking (and should have nice longer spears). If you like, the "tough" ends can be kept to be used in vegetable stock or for other used later. Saw this on Cook Yourself thin!

Provided by Mommy Diva

Categories     Vegetable

Time 9m

Yield 1 serving(s)

Number Of Ingredients 7

2 cups fresh asparagus, cleaned and trimmed
1/4 cup water
1/2 lemon, juice only
1/2 teaspoon garlic, to taste
1/4-1/2 teaspoon black pepper, to taste
1/4-1/2 teaspoon sea salt, to taste
1/2 teaspoon red pepper flakes, to taste

Steps:

  • Add asparagus in a saute pan along with water over medium heat.
  • Stir frequently, for approximately 2 -3 minutes.
  • Add remaining spices, squeezed juice of half lemon and more water if needed; cover and cook for 3 minutes or until crisp-tender.
  • Enjoy!

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From recipegirl.com


SAUTEED ASPARAGUS (BEST RECIPE WITH GARLIC BUTTER!) - RASA MALAYSIA
2020-06-12 Cut the bottom part of the asparagus stems, about 1-2 inches. Heat up a skillet on medium heat and add the melted butter. Saute the garlic until slightly browned before adding the asparagus. Toss with a spatula to combine well with the garlic. Add salt and ground black pepper. Add a squirt or two lemon juice, if using.
From rasamalaysia.com


SAUTéED ASPARAGUS WITH BUTTER & PARMESAN - RECIPE - FINECOOKING
Slice the asparagus on a sharp diagonal about 1/2 inch thick, leaving the tips whole. Melt the butter in a large (12-inch) skillet over moderate heat. Add the asparagus and season with the salt and pepper. Cook, stirring often, until the asparagus is just tender, 5 to 6 minutes, lowering the heat if needed to keep the asparagus from browning.
From finecooking.com


SAUTéED GARLIC ASPARAGUS RECIPE ~ ORDER THE INGREDIENTS
Directions. In a bowl, add light and dark soy sauce, sugar, salt, ground white pepper, sesame oil, and water and mix until well combined. Set aside. In another bowl, mix cornstarch and water. Set aside. To prepare the asparagus, chop off 3cm from the bottom and peel off the stringy exterior, leaving the tender interior.
From foodpanda.hk


10-MINUTE SAUTEED ASPARAGUS | EASY ASPARAGUS RECIPE
Trim the tough bottom part of the asparagus stalks and discard. Wash asparagus and cut the stalks in thirds or halves - whichever size you prefer. Add to a pan with olive oil, garlic salt and lots of black pepper. Stir at medium-high for 3 minutes or until coated with the black pepper. Stir occasionally for 3-4 minutes and turn off heat.
From homemademastery.com


SKILLET ASPARAGUS • STEAMY KITCHEN RECIPES GIVEAWAYS
Heat a skillet over medium-high heat. When hot, add in the lemon slices and cook until the lemon is softened and a little char has formed. Remove lemon and set aside. Turn heat to medium. To the same pan, add the butter, and let the butter brown and bubble. Add in the asparagus, and shake the pan a few times to coat the asparagus.
From steamykitchen.com


SAUTEED ASPARAGUS WITH SHALLOTS | VEGETABLES RECIPE | NO RECIPE …
2011-08-21 Clean and trim the asparagus. Bring about a ½ inch of water to a boil in your sauté pan. Add the asparagus, and the sliced shallot to the boiling water and cook until tender; the water should be just evaporating at that point – if not, drain the access water. Add the butter and toss to coat everything, season with salt and pepper.
From noreciperequired.com


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