Ww Asian Marinated Asparagus 1 Pt Recipes

LEMONY MARINATED ASPARAGUS

Steps:

• Snap or trim the tough ends of the asparagus and discard. Wash asparagus thoroughly.
• Fill a large bowl with water and ice. Set aside.
• Bring a large pot filled 3/4 of the way full with water to a full boil. Immerse asparagus and cook for about two minutes, until bright green.
• Plunge asparagus in a large bowl of ice water to stop the cooking. Drain.
• Lay asparagus in an 8 x 8 baking dish or container.
• In a small bowl, whisk together the olive oil, lemon zest, lemon juice, white wine vinegar, honey, salt, and black pepper. Taste and adjust seasons if desired.
• Pour vinaigrette over asparagus. Cover dish and refrigerate for 8 hours, or up to 24 hours.
• Remove asparagus from marinade and serve.

CHILLED MARINATED ASPARAGUS

Steps:

• In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water., Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.

ASIAN ASPARAGUS BEEF STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, water, broth, wine or additional broth and teriyaki sauce until smooth; set aside. , In a small skillet, stir-fry beef in 1 teaspoon oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm., Stir-fry asparagus in remaining oil for 4-5 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice. Sprinkle with sesame seeds.

ZESTY MARINATED ASPARAGUS

Steps:

• Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
• Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.

GRILLED ASIAN ASPARAGUS

Steps:

• Place asparagus and hoisin sauce into a resealable plastic bag and shake several times to coat asparagus with sauce. Allow to stand at least 30 minutes. For best flavor, refrigerate and marinate overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove asparagus from bag and shake off excess hoisin sauce; lay asparagus spears onto the grill and cook, turning every 1 to 2 minutes, until all sides of the spears show grill marks and hoisin sauce has caramelized onto the asparagus, 4 to 6 minutes.
• Transfer asparagus to a serving platter and sprinkle with sesame seeds to serve.

ASIAN ASPARAGUS SALAD WITH PECANS

Steps:

• Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
• In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.

ASIAN INSPIRED ASPARAGUS

Steps:

• After breaking the asparagus at its weak point and tossing the woody part out, I wrap the group of stalks with a rubberband to make them easier to cut.
• Then I cut the asparagus cross wise into 3/8" pieces. (Does not have to be precise).
• On medium heat, melt butter in a skillet and then add the asparagus pieces.
• Saute on medium heat for 3-4 minutes stirring frequently.
• Reduce temperature to low.
• Add Hoisin and Sweet Chili sauce to asparagus and stirring to mix thoroughly.
• Cook for an additional 1-2 minutes on low stirring frequently.
• Enjoy!

MARINATED ASPARAGUS

Steps:

• In a large pot bring 1 inch of water to a boil over medium-high heat.
• Add asparagus, laying them flat, and simmer about 5 minutes or until crisp tender. Remove the asparagus and run them under cold water to stop the cooking process.
• Drain and place the asparagus in a shallow serving dish.
• In a glass jar combine oil, vinegar, pimientos, parsley flakes, salt, black pepper, dry mustard and garlic.
• Cover tightly and shake until well combined, pour over the asparagus and refrigerate at least 24 hours before serving.

MARINATED ASPARAGUS

Steps:

• Remove the bottom third of the asparagus (woody parts of the stalk) and discard. Arrange asparagus in a steaming basket. Cover and cook over boiling water 5 minutes or until crisp-tender; drain.
• Combine wine vinegar, lemon juice salt, sugar, black pepper, cayenne and Dijon mustard stirring well. Gradually add oil, whisking until emulisfied.
• Place asparagus in a 12 x 8 x 2-inch baking dish; add marinade. Cover and refrigerate 3 hours or overnight. Drain asparagus.
• Arrange on a serving platter; garnish with pimiento strips or tomatoes if desired.

WW ASIAN MARINATED ASPARAGUS - 1 PT.

Steps:

• Snap off tough ends of asparagus.
• Place asparagus spears and water in a shallow microwave dish.
• Cover and microwave at HIGH 2 to 4 minutes (I just steam mine) or until asparagus is crisp-tender; drain.
• Return to dish.
• Combine vinegar and next 3 ingredients in a small bowl; stir with a whisk until mixture is blended.
• Pour vinegar mixture over asparagus, turning asparagus to coat.
• Cover and marinate in refrigerator at least 2 hours, tuning asparagus occasionally.

ASIAN MARINATED ASPARAGUS SALAD

Steps:

• Cook the asparagus in salted boiling water until tender but crisp.
• Drain, and rinse with cold running water, set aside.
• In a large ziplock bag, mix the rice vinegar, soy sauce, oils, sugar, salt, and pepper.
• Seal the asparagus in the bag and marinate overnight in the refrigerator.
• Sprinkle the marinated asparagus with almonds and scallions before serving.

CHILLED MARINATED ASPARAGUS

Steps:

• In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water.
• Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.

ASIAN ASPARAGUS

Steps:

• In a small bowl, combine the first seven ingredients; set aside. In a large nonstick skillet or wok, stir-fry asparagus in canola oil until crisp-tender. Add tomatoes and orange juice mixture; heat through.

MARINATED ASPARAGUS

Steps:

• Mix basil, oil, vinegar, salt, sugar and pepper. Set aside.
• Cut ends off asparagus.
• Cook asparagus in a large pot of simmering water for 4 minutes.
• Drain and put in an ice bath.
• Remove asparagus to a platter and top with chopped tomato.
• Pour vinaigrette on asparagus.
• Chill until ready to serve.

ASIAN MARINATED ASPARAGUS

Steps:

• Fill a large bowl with with cold water; add ice.
• Bring a pot of water to a boil; cook asparagus in boiling water until bright green, 1 to 2 minutes. Drain asparagus and plunge into ice water to stop cooking. Drain and transfer asparagus to a baking dish.
• Whisk soy sauce, rice vinegar, vegetable oil, agave nectar, garlic, ginger, sesame oil, and cayenne pepper in a large bowl; pour marinade over asparagus, adding water if necessary to submerge asparagus. Cover baking dish and refrigerate for 2 hours or overnight.
• Drain marinade and sprinkle sesame seeds over asparagus before serving.

ASIAN MARINATED ASPARAGUS

Steps:

• Fill a large bowl with with cold water; add ice.
• Bring a pot of water to a boil; cook asparagus in boiling water until bright green, 1 to 2 minutes. Drain asparagus and plunge into ice water to stop cooking. Drain and transfer asparagus to a baking dish.
• Whisk soy sauce, rice vinegar, vegetable oil, agave nectar, garlic, ginger, sesame oil, and cayenne pepper in a large bowl; pour marinade over asparagus, adding water if necessary to submerge asparagus. Cover baking dish and refrigerate for 2 hours or overnight.
• Drain marinade and sprinkle sesame seeds over asparagus before serving.

ASIAN ASPARAGUS SALAD

Steps:

• In a saucepan, cook the asparagus in a small amount of water until crisp-tender, about 3-4 minutes. Drain well and place in a large bowl. , Combine the soy sauce, oil, vinegar, sugar, sesame seeds, ginger and cumin; pour over asparagus and toss to coat. Cover and chill for 1 hour. Drain before serving.

ASIAN MARINATED ASPARAGUS

Steps:

• Fill a large bowl with with cold water; add ice.
• Bring a pot of water to a boil; cook asparagus in boiling water until bright green, 1 to 2 minutes. Drain asparagus and plunge into ice water to stop cooking. Drain and transfer asparagus to a baking dish.
• Whisk soy sauce, rice vinegar, vegetable oil, agave nectar, garlic, ginger, sesame oil, and cayenne pepper in a large bowl; pour marinade over asparagus, adding water if necessary to submerge asparagus. Cover baking dish and refrigerate for 2 hours or overnight.
• Drain marinade and sprinkle sesame seeds over asparagus before serving.