Sauteed Beef With Asparagus And Corn Recipes

ASPARAGUS BEEF SAUTE

Steps:

• Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.

SAUTEED BEEF WITH ASPARAGUS AND CORN

Steps:

• In a 12-inch skillet, heat 1 tablespoon oil over high heat. Add asparagus, mushrooms, and corn; season with salt and pepper. Cook, stirring occasionally, until asparagus are lightly browned and tender, 5 to 6 minutes.
• Remove from heat and transfer vegetables to a bowl. In another bowl, toss together beef, 1/2 teaspoon salt, and cornstarch until coated.
• Reheat skillet over high heat with remaining 1 tablespoon oil. Add beef and cook, without stirring, until browned on one side, about 2 minutes. Add asparagus mixture and 1 cup water; bring to a boil. Cook, tossing, until sauce has thickened slightly, about 30 seconds. Serve.

ASPARAGUS AND CORN FRITTERS

Steps:

• Saute 1/2 bunch asparagus (trimmed and thinly sliced) and 3/4 cup frozen fire-roasted corn in olive oil in a large nonstick skillet over medium-high heat until crisp-tender, 5 minutes. Transfer to a large bowl; let cool. Stir in 2 beaten eggs, 3/4 cup grated pepper jack, 1/4 cup flour and a big pinch of salt. Heat 2 tablespoons olive oil in the skillet over medium heat. Drop the batter (about 2 tablespoons per fritter) into the skillet, gently flatten and cook until golden, about 3 minutes per side.

BEEF AND ASPARAGUS STIR-FRY

Steps:

• Slice beef into thin 3-in. strips. In a large resealable plastic bag, combine the cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce; add the beef. Seal bag and turn to coat. , In a large skillet or wok, stir-fry half of the beef in 1 tablespoon oil until no longer pink; remove from the skillet and keep warm. Repeat with remaining beef and 1 tablespoon oil. , Stir-fry the asparagus and cauliflower in remaining oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet. , In a small bowl, combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes or until heated through. Serve with rice.

SWEET AND SOUR CHERRY BEEF WITH ASPARAGUS AND RED ONIONS

Steps:

• Heat oil in a large saute pan, preferably cast-iron, over high heat. When pan is hot, pat steaks dry with a paper towel and season generously with salt and pepper. Add steaks to pan and cook about 2 to 3 minutes per side for medium rare. Remove from pan. Cover lightly with foil to keep warm.
• Add butter to the pan and cook until butter is a deep golden-brown color. Add the asparagus and onions to the pan and cook, stirring or tossing often, until the vegetables are tender and slightly browned, about 10 minutes. Season to taste with salt and pepper. Transfer to a platter.
• Add the red wine vinegar to the pan and allow to reduce by half, about 2 to 3 minutes. Add the cherry preserves and cook until mixture has a sauce consistency, about 2 more minutes. Add the tarragon and the 1 tablespoon coarse-ground black pepper to the sauce. Season to taste with salt and pepper, if necessary.
• Arrange steaks on top of asparagus-onion mixture and spoon sauce on top of steaks.

CORN AND ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat a baking dish with butter; spread creamed corn on top. Sift flour, sugar, salt, and pepper evenly over corn. Pour evaporated milk and eggs on top. Fold asparagus into egg mixture.
• Bake in the preheated oven until beginning to set, about 30 minutes.
• Sprinkle Cheddar cheese over asparagus mixture; bake until Cheddar cheese is melted, casserole is fully set, and edges are lightly browned, about 5 minutes more.

SUMMER CORN SALAD WITH ASPARAGUS

Steps:

• Preheat an outdoor grill for medium-low heat and lightly oil grate.
• Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.
• Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.
• Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.

BEEF WITH FRESH ASPARAGUS

Steps:

• Mix together soy sauce, wine, sesame oil, ginger, cornstarch and oil for marinade.
• Cut beef across the grain into 1 1/2 by 2 inch slices. Marinate 2 hours.
• Break off and discard tough ends of asparagus. Cut diagonally into 1 1/2-2 inch lengths.
• Peel and cut carrot into 1/2 inch rounds.
• Heat oil in wok or skillet over high heat.
• Add ginger and stif for 30 seconds.
• Add beef to skillet and stir-fry till redness disappears, about 1 1/2 to 2 minutes. Remove and set aside.
• Add asparagus and carrots to wok/skillet, stirring for 30 seconds.
• Stir in remaining ingredients, except cornstarch solution.
• Cover and cook for 2 1/2-3 minutes.
• Return beef to skillet, stir well and thicken with cornstarch.
• Serve hot over cooked rice.

ASPARAGUS AND CORN BAKE

Steps:

• Steam or microwave fresh asparagus until just tender; cut cooked or canned asparagus into 3 cm lengths.
• Trim crusts from bread, cut bread into 3-4cm squares.
• Place bread squares over base and sides of a 8 cup (2-litre) greased ovenproof dish.
• Sprinkle bread with half the cheese.
• Top with asparagus and shallots.
• Beat eggs in bowl; beat in corn, milk and mustard.
• Pour mixture over shallots; sprinkle with remaining cheese.
• Brush exposed bread edges with melted butter.
• Bake at 180c for about 50mins, or until just set in centre.
• Stand 5-10mins before cutting into squares.
• Serve warm, sprinkled with extra shallots.