ASPARAGUS WITH TOMATOES
Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today shares a recipe. Asparagus pairs with color and flavor in an easy skillet side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in 10-inch skillet over medium heat. Cook onion in oil 2 to 3 minutes, stirring occasionally, until tender. Stir in tomatoes, lemon juice, honey and salt. Cook 1 minute, stirring occasionally. Remove mixture from skillet; keep warm.
- Wipe out skillet. Heat 1 inch water to boiling in skillet. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 7 to 10 minutes or until stalk ends are crisp-tender; drain. Place asparagus in serving dish. Top with tomato mixture.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg
ASPARAGUS WITH TOMATOES
This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.
Provided by KEANSOR
Categories Side Dish Vegetables Tomatoes
Time 12m
Yield 4
Number Of Ingredients 5
Steps:
- Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
- In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.7 g, Fat 3.6 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 4.8 mg, Sugar 3.3 g
ASPARAGUS TOMATO STIR-FRY
The recipe for this pretty medley comes from Elizabeth MacAulay in Charlottetown, Prince Edward Island. "Last spring, when asparagus was in the stores, my sister found this recipe, tried it and thought I might like it, too," she notes. "This fast-to-fix side dish is perfect after a busy day at work."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cornstarch, broth, soy sauce and 1/2 teaspoon ginger until blended; set aside. In a nonstick skillet or wok, stir-fry the remaining ginger in canola oil for 30 seconds. Add asparagus and onions; stir-fry for 3 minutes. Add mushrooms; stir-fry for 1 minute., Stir cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add tomatoes and sesame oil; cook 1 minute longer.
Nutrition Facts : Calories 68 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 268mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ASPARAGUS TOMATO STIR FRY
There is nothing like fresh asparagus and I am extremely spoiled because my parents grow it on their farm!
Provided by QueenJellyBean
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Snap off and discard woody bases from asparagus. Bias slice into 1 inch pieces.
- For sauce, combine chicken broth, soy sauce and cornstarch; set aside.
- Preheat a wok or large skillet over high heat; add oil.
- Stir fry the gingerroot in hot oil for 30 seconds.
- Add asparagus and green onions; stir fry for 3 minutes.
- Add mushrooms; stir fry about 1 minute more until vegetables are crisp tender.
- Push vegetables from center of wok; stir sauce; add to center of wok.
- Cook and stir until thickened and bubbly.
- Add tomatoes; heat through.
- Serve at once. Serve with rice if desired.
STIR-FRIED ASPARAGUS AND BASIL WITH SPICY ORANGE SAUCE
Steps:
- Combine the orange juice, soy sauce, and hot red pepper flakes in a small bowl and set aside.
- Snap off the tough ends of the asparagus. If the asparagus are thin, cut them on the diagonal into 2-inch pieces. If the asparagus are average or thicker, cut the spears in half lengthwise and then on the diagonal in 2-inch pieces.
- Heat 1 tablespoon of the oil in a large nonstick skillet set over high heat. When the oil is shimmering but not smoking, add the asparagus and stir-fry for 2 minutes. Push the asparagus to the sides of the pan and place the garlic and ginger in the center. Drizzle the remaining 1 teaspoon oil over the garlic and ginger. Cook until fragrant, about 20 seconds. Add the orange juice mixture, toss to coat well, and cover. Cook until the asparagus are tender, 2 to 3 minutes, depending on the thickness of the spears.
- Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately.
STIR-FRIED ASPARAGUS AND TOMATOES
This is from the June, 1979 issue of Better Homes and Gardens. This can be served with rice, if desired.
Provided by Chocolatl
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Blend water and cornstarch together in a small bowl.
- Stir in soy sauce and salt and set aside.
- Preheat wok or heavy skillet over high heat.
- Add oil and heat about 1 minute.
- Add asparagus and green onions and stir fry about 4 minutes.
- Add mushrooms and stir-fry for 1 minute more.
- Stir soy mixture.
- Push vegetables to the side of the wok.
- Pour soy mixture in center of wok.
- Let bubble slightly, then stir in vegetables.
- Cook and stir until mixture is bubbly.
- Add tomatoes and cook until heated through.
Nutrition Facts : Calories 50.6, Fat 2.5, SaturatedFat 0.3, Sodium 214.2, Carbohydrate 5.9, Fiber 2.4, Sugar 2.8, Protein 2.9
ASPARAGUS AND CHICKEN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
- Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
- Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.
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-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
STIR-FRIED SPICY ASPARAGUS
Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there's no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.
Provided by David Tanis
Categories easy, quick, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths
- In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
- Transfer to a serving platter and scatter leaves on top. Serve immediately.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
STIR-FRIED ASPARAGUS
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Snap off the ends of the asparagus where they break naturally and peel the spears. Slant-cut them about one-inch long.
- Beat the lemon juice and mustard and set aside.
- Heat the oil in a wok or skillet. Add the garlic, stir-fry about a minute, then add the asparagus and stir-fry about 5 minutes, until they are crisp-tender, lightly seared but still bright green. Stir in the lemon-mustard.
- Season to taste with salt and pepper, stir in the scallions and stir-fry another few seconds. Transfer to a serving dish.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 216 milligrams, Sugar 2 grams, TransFat 0 grams
STIR FRIED ASPARAGUS
Super easy recipe for delectable fresh asparagus that is crunchy and very tasty. Everyone loves it! Do not overcook! Asparagus should be crunchy.
Provided by BUZZBOMB
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in asparagus and garlic; saute for 3 to 5 minutes, or until slightly cooked and heated through.
- Drizzle with teriyaki sauce and serve immediately.
Nutrition Facts : Calories 54.4 calories, Carbohydrate 5.5 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 382 mg, Sugar 2.1 g
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