Skinny Sauteed Asparagus Recipes

SAUTEED ASPARAGUS WITH GARLIC AND PARMESAN

Steps:

• Heat a large skillet over high heat. Once it's hot, add the oil and asparagus. Using tongs, toss the asparagus so that it cooks evenly. (Make sure the asparagus is completely dry before adding it to the pan to avoid any oil splatters)
• After 3 minutes, add the garlic to the pan. Cook for 2 minutes more then remove the pan from the heat.
• Add the parmesan to the pan and toss the asparagus so it's coated in the cheese. Serve right away.

REALLY TASTY SAUTEED FRESH ASPARAGUS

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.

PENCIL-THIN ASPARAGUS AND SCALLIONS

Steps:

• In a kettle of boiling salted water cook asparagus until crisp-tender, about 5 minutes. Remove asparagus with tongs and immediately plunge into a bowl of ice and cold water. In water in kettle cook whole scallions until crisp-tender, about 4 minutes. Remove scallions with tongs and immediately plunge into bowl of ice and cold water. Drain asparagus and scallions on paper towels. Asparagus and scallions may be prepared up to this point 1 day in advance and kept covered and chilled.
• In a large non-stick skillet sauté minced scallion in butter over moderately high heat until softened, about 2 minutes. Stir in asparagus, whole scallions, and salt and pepper to taste and sauté, stirring occasionally, until heated through, about 5 minutes.

SAUTEED ASPARAGUS

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.

SAUTEED ASPARAGUS

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.

BALSAMIC ROASTED ASPARAGUS

Steps:

• Preheat oven to 400.
• Arrange asparagus in single layer on baking sheet and coat with cooking spray.
• Sprinkle with salt and pepper.
• Bake for 12 minutes.
• Melt butter in a small skillet over medium heat.
• Cook for 3 minutes or until lightly browned.
• Remove from heat, stir in soy sauce and vinegar.
• Drizzle over asparagus, toss well to coat.

~ SKINNY SAUTEED ASPARAGUS ~

Steps:

• Trim tough bottoms of asparagus ( About 2 inches ) maybe more depending how big your asparagus is. In a medium saucepan, bring 2 cups water, salt, garlic powder and bullion to a boil.
• Once boiling add the asparagus and spread out evenly so it cooks evenly. Lower heat to simmer and simmer for 4 -5 minutes or until crisp tender. Immediately rinse with cold water or add to ice bath, to stop cooking process. Drain well.
• In same skillet, over medium heat add oil, red pepper flakes, garlic, red onion and parsley. Swirl around and cook a few seconds.
• Add asparagus and saute until starting to brown some and vegetables are tender. Tossing to coat with onion/ garlic mixture. I also re seasoned with some salt & pepper.
• Plate, salt and pepper and drizzle with balsamic if desire. Enjoy!