Spicy Asparagus And Green Bean Stew Recipes

GARLIC ASPARAGUS AND GREEN BEANS

Steps:

• Heat a heavy bottom saute` pan to medium high. Add olive oil and swirl to coat pan. Add asparagus, green beans (and carrots if using) and stir well to coat vegetables with oil. Sprinkle in salt and pepper and add garlic. Stir constantly 1-2 minutes until garlic is lightly browned. Pour onto serving platter and add a splash of Balsamic vinegar to finish if desired. Can be served hot, room temp or cold.

GREEN BEAN AND ASPARAGUS SALAD

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
• Roast green beans in preheated oven until tender, about 10 minutes.
• Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
• Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
• Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.

SPICY ASPARAGUS OR GREEN BEANS

Steps:

• Cut up veggies (asparagus: cut off bottom and cut each "tree" into about three pieces. green beans: cut off both ends and slice into one or two pieces each.).
• Melt butter or margarine in frying pan over medium heat.
• Add cut up veggies and all seasonings.
• Toss to coat.
• Cover pan and fry for about 8 minutes for asparagus and 10-15 minutes for green beans.
• Stir once or twice (if at all) until cooked the way you like them (we like our veggies soft -- you might like them crunchy).

ASPARAGUS AND GREEN BEAN SALAD

Steps:

• Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.
• Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them.

ASPARAGUS GREEN ONION SAUTé

Steps:

• Bring a 5- to 6-quart pot of water seasoned with 1 tablespoon kosher salt to a boil. Cook asparagus and string beans until just tender, 5 to 6 minutes. Drain, then transfer in a single layer to paper or kitchen towels to dry.
• Separate white parts from green parts of scallions. Halve whites lengthwise. Halve green parts lengthwise and again in half crosswise. You should have approximately 3-inch pieces.
• Heat oil in a large, heavy skillet over medium-high heat until oil shimmers. Add white parts of scallions and sauté until they just begin to wilt and turn golden, about 2 minutes.
• Add asparagus, green beans, and 1/4 teaspoon salt and sauté to heat through, 1 minute. Add green parts of scallions and continue to sauté until they just begin to wilt, about 1 minute more. Adjust seasoning if necessary and serve with a fresh grind of black pepper.

CHARRED ASPARAGUS WITH GREEN GARLIC CHIMICHURRI

Steps:

• Heat a cast-iron pan or broiler, or prepare a charcoal grill. Make the chimichurri sauce: In a small bowl, stir together chopped green garlic, parsley, oregano, olive oil and 1/4 cup water. Season to taste with salt and pepper.
• Spread asparagus on a baking sheet, drizzle very lightly with oil and sprinkle with salt.
• Transfer asparagus to hot cast-iron pan or to a grill grate that is placed very close to live coals; alternatively if broiling, place pan as close to broiler element as possible. Let asparagus cook for 4 to 5 minutes, until nicely charred, with a few burnt and blistered spots. Asparagus cooked this way tastes best if slightly undercooked and still bright green.
• Put cooked asparagus on a platter. Stir vinegar into chimichurri and spoon sauce generously over spears. Top with crumbled feta and olives, then sprinkle with crushed red pepper and serve.

ITALIAN GREEN BEAN STEW

Steps:

• In a large saucepan, cook meat in 1 tablespoon butter until browned; drain and set meat aside. In same saucepan, saute the celery, onion and garlic with remaining butter until tender. Stir in the tomatoes, 3/4 cup water, salt, oregano, pepper and reserved meat. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in beans and parsley. Return to a boil. Reduce heat; cover and simmer for about 30 minutes longer or until meat and beans are tender. Combine cornstarch and remaining water until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

QUICK-PICKLED SPICY ASPARAGUS

Steps:

• Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns.
• Combine vinegar, water, salt, and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.
• Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour.
• Place in the refrigerator until pickled, at least 2 days.

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.

SPICY PORK STEW WITH HOMINY AND COLLARD GREENS

Steps:

• Soak the hominy in plenty of water overnight. Drain.
• Season the pork all over with 1 teaspoon salt and the black pepper. Heat the oil in a large pot over medium-high heat. Sear the meat in batches until well browned on all sides. Transfer to a plate.
• Add the onion to the pot and cook until soft, 5 to 7 minutes. Add the garlic, chile powder, cumin, oregano, bay leaf and cinnamon. Cook 1 minute. Return pork to pot. Stir in the chipotle, hominy, beer, 6 cups water and 2 teaspoons salt. Simmer, covered, for 1 hour. Uncover and simmer for about 1 to 1 1/2 hours more till meat and hominy are tender, adding water as needed if too thick. Stir in collards for last 20 minutes. Discard bay leaf and cinnamon. Taste and adjust seasonings. Ladle into bowls; garnish with lime, cilantro, avocado and radish.

SPICY BEEF STEW WITH BEANS & PEPPERS

Steps:

• Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.
• Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.
• Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.