SAUTEED ASPARAGUS WITH MUSHROOMS
Look no further for a quick and easy sauteed asparagus recipe. This dish gets a little extra kick from Greek seasoning. - Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat drippings over medium-high heat. Add asparagus, mushrooms and onion; cook and stir until tender, 10-12 minutes. Sprinkle with almonds and Greek seasoning; heat through.
Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 252mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges
SAUTEED ASPARAGUS -THE BEST RECIPE
No blanching necessary for this quick and easy Sauteed Asparagus recipe. The addition of garlic and lemon juice creates the best asparagus recipe.
Provided by Maria Vannelli RD
Categories Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- Place a large skillet over medium heat.
- Add the olive oil.
- Add asparagus and saute for about 3-5 minutes. The total time depends on the size of the asparagus.
- Taste for doneness. Should be crisp-tender.
- Add chopped garlic cloves and continue to cook for about 1-2 minutes.
- Season with salt and pepper. Taste and adjust accordingly.
- Add lemon juice and saute for another 30 seconds or so.
- Remove from heat.
- Add lemon zest and toss to combine.
- If desired, garnish with grated cheese and serve.
Nutrition Facts : ServingSize 1 serving, Calories 124 kcal, Carbohydrate 5 g, Protein 3 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 21 mg, Fiber 2 g, Sugar 2 g
SAUTEED ASPARAGUS WITH OLIVES AND BASIL
Full-flavored savory garlic and olives and aromatic basil brighten the crisp asparagus. Cutting the asparagus into short pieces allows them to cook quickly.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the asparagus, 1/4 teaspoon salt and some pepper and cook, stirring, until the asparagus is bright green and crisp-tender, 5 to 7 minutes. Add the olives, basil and 1/4 teaspoon salt and toss well. Serve.
Nutrition Facts : Calories 126 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 201 milligrams, Carbohydrate 10 grams, Fiber 5 grams, Protein 5 grams, Sugar 4 grams
SAUTEED ASPARAGUS
My mother-in-law loves this recipe - and its so easy! Tastes great and for some reason makes people think its really fancy and difficult. Pairs well with red meat.
Provided by Caitlin Bussard
Categories Vegetables
Time 25m
Number Of Ingredients 5
Steps:
- 1. Snap the tough ends from the asparagus by hand (don't use a knife, you won't get all the tough parts). This recipe can be made with spears or can be chopped.
- 2. Bring water to a boil, blanch the asparagus. About 5 minutes for thick stems, 2 for thin stems. Drain.
- 3. Melt the butter in a pan. Saute the garlic until golden brown. Add the asparagus, salt and pepper and saute for a minute. Serve immediately.
ASPARAGUS VEGGIE SAUTEED MIX
This vegetable Dish has Asparagus, Mushrooms, Zucchini, Squash and Onions with just the right mix of Spices Sauteed to Perfection a good side dish to get your family to eat their veggies and really Enjoy them. I like to serve this with chicken stuffed sausage mushroom.surprise
Provided by Cheryl Culver
Categories Vegetables
Number Of Ingredients 10
Steps:
- 1. How to Make it: Heat your butter in a skillet till hot, then add your onion, mushrooms, garlic and saute till tender about 10 minutes Add Asparagus, zucchini and squash and cook till tender, add seasonings and stir till mixed Serve up Hot with your entree Enjoy
SAUTEED GARLIC ASPARAGUS
A simple but tasty twist to regular old Asparagus.
Provided by Ryan Morgan
Categories Side Dish Vegetables Asparagus
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.
Nutrition Facts : Calories 102.4 calories, Carbohydrate 5.2 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 5.5 g, Sodium 64 mg, Sugar 2.1 g
SAUTéED ASPARAGUS WITH BUTTER & PARMESAN
You can embellish the basic method, adding peas or fava beans to make a spring vegetable mélange, or you can toss the sautéed asparagus with hot pasta. Or serve this as a side dish for roast chicken, lamb, or pork.
Provided by Janet Fletcher
Categories Side dishes
Yield six to eight
Number Of Ingredients 6
Steps:
- Slice the asparagus on a sharp diagonal about 1/2 inch thick, leaving the tips whole. Melt the butter in a large (12-inch) skillet over moderate heat. Add the asparagus and season with the salt and pepper. Cook, stirring often, until the asparagus is just tender, 5 to 6 minutes, lowering the heat if needed to keep the asparagus from browning. Don't overcook; the asparagus will soften a little more as it cools.
- Remove the pan from the heat. Stir in the parsley and 3 tablespoons of the cheese. Transfer to a serving bowl, top with the remaining cheese, and serve immediately.
Nutrition Facts : ServingSize six to eight, Calories 150 kcal, Fat 90 kcal, SaturatedFat 6 g, TransFat 10 g, Carbohydrate 7 g, Fiber 4 g, Protein 7 g, Cholesterol 30 mg, Sodium 420 mg, UnsaturatedFat 3 g
SAUTEED ASPARAGUS
Provided by Valerie Bertinelli
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
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.
SAUTEED ASPARAGUS
Asparagus is a great vegetable when it's fresh and cooked right. My family and friends always love this.
Provided by Spike.STL
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 83.6 calories, Carbohydrate 4.4 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 75.4 mg, Sugar 2.1 g
SAUTEED VEGETABLES
Steps:
- In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.
GREEK OLIVE AND ASPARAGUS SAUTE
Great combination of asparagus and olives!!! For a change of pace, you can use carrots, eggplant or even zucchini instead of the asparagus.
Provided by Charmie777
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Trim tough stems from asparagus.
- In a large skillet over medium heat, sauté garlic and olives in oil about 5 minutes.
- Add asparagus, salt, pepper and the water.
- Cover and cook over medium heat until asparagus is tender (3 to 5 minutes).
Nutrition Facts : Calories 112.5, Fat 9.4, SaturatedFat 1.3, Sodium 469.6, Carbohydrate 6.6, Fiber 3, Sugar 1.5, Protein 3
ASPARAGUS-MUSHROOM SAUTE
This is a quick and easy dish that could be served any night of the week. It is also elegant enough to be served at a dinner party. I think the flavor combination of asparagus and mushrooms best accompanies beef, but you could serve with any meat of your choice. This dish could also be served over brown or white rice as a main dish vegan alternative (Note: This would reduce the number of servings from four to two).
Provided by MarthaStewartWanabe
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To prepare asparagus, snap off the fibrous end of each spear and slice each diagonally into 2-inch pieces.
- Heat olive oil in a large skillet over medium-high heat until glistening.
- Add all ingredients to skillet; toss to combine.
- Cover skillet and saute for 8-10 minutes, stirring occasionally, until asparagus and mushrooms are tender. (Note: We like our asparagus crisp. If you prefer a more tender texture, cook for an additional 3-5 minutes.).
- Serve immediately.
Nutrition Facts : Calories 92.8, Fat 7.1, SaturatedFat 1, Sodium 163.3, Carbohydrate 6.3, Fiber 2.7, Sugar 1.9, Protein 3.4
SAUTEED ASPARAGUS AND SNAP PEAS
Made a special holiday dinner and used Ina Garten's recipe for Sauteed Asparagus and Snap Peas for the vegetable. They were delicious! A great combination with Steak with Bernaise Sauce Recipe #104258. Hope you enjoy them!
Provided by Pianolady
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut off the tough ends of the aspargus and slice the stalks diagonally into 2" pieces.
- Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
- Warm the olive oil in a large sautè pan over medium heat, and add the asparagus and snap peas.
- Add the salt, pepper and red pepper flakes, to taste -- if desired.
- Cook for 5 to 10 minutes until al dentè, tossing occasionally.
- Sprinkle with sea salt and serve hot.
- Enjoy!
Nutrition Facts : Calories 57.2, Fat 3.6, SaturatedFat 0.5, Sodium 8.4, Carbohydrate 5.7, Fiber 2.5, Sugar 1.4, Protein 2.2
SAUTéED PEPPERS, ASPARAGUS, AND ZUCCHINI
Pair this flavorful veggie combo with chicken or fish for a taste of summer any time of year.
Provided by EatingWell Test Kitchen
Categories Healthy Bell Pepper Side Dish Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In large skillet, heat oil over medium-high heat. Add sweet peppers; cook for 2 minutes. Stir in zucchini and asparagus. Cook and stir for 6 to 7 minutes or just until asparagus is tender.
- Stir in garlic, salt and black pepper; cook and stir for 1 minute. Add butter and thyme, stirring just until combined. Serve immediately.
Nutrition Facts : Calories 75.1 calories, Carbohydrate 9.1 g, Cholesterol 3.8 mg, Fat 4 g, Fiber 2.4 g, Protein 2.2 g, SaturatedFat 1.3 g, Sodium 89.9 mg, Sugar 4.3 g
ULTIMATE SAUTEED VEGETABLES
Here's how to make the best sauteed vegetables: colorful, flavor-packed and crisp tender! Gone are the days of the soggy veggie saute.
Provided by Sonja Overhiser
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets.
- Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper.
- In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.
Nutrition Facts : Calories 109 calories, Sugar 5.5 g, Sodium 24 mg, Fat 7.4 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 10.3 g, Fiber 3.1 g, Protein 1.8 g, Cholesterol 0 mg
SAUTEED SPRING VEGETABLES
Yellow squash, green asparagus and red onion help usher in the flavors of springtime. For an Asian flavor twist, substitute soy sauce for the balsamic vinegar (reducing the salt due to the soy sauce). Use red pepper flakes for a little added heat. -Billy Hensley, Mount Carmel, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Place the vegetables in a large bowl. In a small bowl, whisk the marinade ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for up to 1 hour., In a large skillet, saute vegetable mixture in batches for 3-6 minutes or until crisp-tender.
Nutrition Facts : Calories 82 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 139mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
REALLY TASTY SAUTEED FRESH ASPARAGUS
Asparagus is the most under-used side dish veggie on the market, IMHO. These seasonings will bump it up for you significantly -- I get a LOT of compliments on this recipe from friends and family. The truth is, I use exactly these same seasonings on my Ospidillo Cafe Brussells Sprouts. Enjoy!
Provided by Bone Man
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
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.
SAUTEED ASPARAGUS
Make and share this Sauteed Asparagus recipe from Food.com.
Provided by Abby Girl
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to a boil in a large saute pan. Add asparagus and blanch for 2 minutes. Transfer asparagus to a plate and pour off the water.
- Melt butter in the pan over medium heat. Add asparagus and saute 1 - 2 minutes, tossing to coat.
- Squeese lemon over asparagus; season with salt and pepper.
SAUTéED GARLIC ASPARAGUS WITH BACON
Steps:
- In a large skillet over medium high heat, cook the bacon until crisp. Remove and wipe out the grease.
- Add the butter, garlic, asparagus, Italian seasoning, and salt and pepper. Sauté until tender about 5-7 minutes.
- Add the bacon back into the asparagus and serve.
Nutrition Facts : Calories 312 kcal, Carbohydrate 11 g, Protein 12 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 45 mg, Sodium 405 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
SAUTEED GARLIC ASPARAGUS
This simple side dish features asparagus sauteed in butter and garlic, with a pinch of salt and pepper.
Provided by Danelle
Categories Side Dishes
Time 15m
Number Of Ingredients 4
Steps:
- Melt the butter or margarine in a large skillet over medium-high heat.
- Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender but still crisp.
Nutrition Facts : Calories 80 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 143 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SAUTEED ASPARAGUS
Sauteed Asparagus - super simple side dish with asparagus sauteed in butter, garlic and seasoned with salt and pepper. Ready in just minutes, healthy, and goes with just about everything.
Provided by Erin S
Categories Side Dish Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Trim the ends of the asparagus by holding up one piece and bending until it breaks. Cut all of the pieces at that point. Discard the ends.
- In a large skillet melt butter and olive oil together over medium high heat.
- Add asparagus and cook for 6-8 minutes until lightly browned and still slightly crisp.
- Season with salt and pepper to serve.
Nutrition Facts : Calories 56 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 97 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
SAUTEED ASPARAGUS
Sauteed asparagus is the fastest way to turn this veggie into a healthy side dish! Cook it simply with lemon, or customize with herbs or garlic.
Provided by Sonja Overhiser
Categories Side Dish
Time 13m
Yield 4
Number Of Ingredients 7
Steps:
- Wash the asparagus and trim off the ends. Cut the stalks into bite-sized pieces.
- In large skillet, heat the olive oil over medium high heat. Add the asparagus, kosher salt, and fresh ground pepper. Cook, stirring occasionally, until the largest pieces are tender, about 5 to 8 minutes. This depends on the thickness and maturity of the asparagus, so it's different every time! Taste and remove when it's just tender and still bright green, but not crunchy (cook a minute longer if you need to).
- Meanwhile, zest the lemon and juice it. When the asparagus is done, remove from heat and stir in lemon juice and lemon zest. (Optional: top with feta cheese crumbles or shredded Parmesan.)
Nutrition Facts : Calories 54 calories, Sugar 2.2 g, Sodium 2.4 mg, Fat 3.7 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 4.9 g, Fiber 2.5 g, Protein 2.6 g, Cholesterol 0 mg
SAUTéED ASPARAGUS, PEPPERS AND MUSHROOMS
Nonstarchy veggies-like asparagus, peppers and mushrooms-are packed with vitamins and minerals, yet low in calories and carbohydrate. Use simple, delicious ideas like this recipe to fill half your plate with nonstarchy veggies!
Provided by Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Yield 7 Servings
Number Of Ingredients 6
Steps:
- Heat olive oil in a large sauté pan or wok over medium-high heat. Add asparagus, onion, mushrooms and red pepper and cook for 15-18 minutes, stirring frequently. (function() { var a="",b=[ "adid=ada-foodhub-3-382022934", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c
Nutrition Facts : Nutrition Facts 7 Servings Serving Size 1/2 cup Amount per serving Calories 50 Total Fat 3g Saturated Fat 0.4g Trans Fat 0g Cholesterol 0mg Sodium 0mg Total Carbohydrate 5g Dietary Fiber 1g Total Sugars 2g Added Sugars 0g Protein 2g Potassium 270mg Phosphorus 65mg Choices/Exchanges 1 Nonstarchy vegetable, 1/2 Fat
GARLIC BUTTER SAUTEED ASPARAGUS RECIPE
Garlic Butter Sauteed Asparagus - the easiest & healthiest asparagus recipe ever, takes only 10 mins to prep. Quick, fresh, and delicious.
Provided by Bee | Rasa Malaysia
Categories Side Dish
Time 8m
Yield 3 people
Number Of Ingredients 6
Steps:
- Cut the bottom part of the asparagus stems, about 1-2 inches.
- Heat up a skillet on medium heat and add the melted butter. Saute the garlic until slightly browned before adding the asparagus. Toss with a spatula to combine well with the garlic.
- Add salt and ground black pepper. Add a squirt or two lemon juice, if using. Once the asparagus becomes tender and just cooked, remove from heat and serve immediately. DO NOT overcook the asparagus.
Nutrition Facts : ServingSize 3 people, Calories 92 kcal, Carbohydrate 5 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 3 mg, Fiber 2 g, Sugar 1 g
SPRING VEGETABLE SAUTé
Provided by Oliver Strand
Categories Bean Onion Side Sauté Easter Passover Vegetarian High Fiber Artichoke Asparagus Spring Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Line a baking sheet with a kitchen towel. Fill a medium bowl with water; add lemon juice. If using baby artichokes, working one at a time, cut away tough outer leaves until only pale-yellow leaves remain. Cut 1/2" off tops; trim stems. Halve artichokes lengthwise, if desired, then remove choke with a spoon. Place in lemon water as you finish. If using globe artichokes, remove stems and all leaves. Scrape out chokes with a spoon; cut each artichoke heart into 4 quarters and add to lemon water.
- Cook fava beans in a large pot of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel and discard outer skins; transfer to prepared baking sheet (if using edamame, boil for only 1 minute; no peeling needed). Repeat cooking process with asparagus and artichokes, returning water to a boil between batches and cooling in ice water before transferring to prepared baking sheet, 3-4 minutes for asparagus and 5-6 minutes for artichokes (1-2 minutes if frozen).
- Heat 2 tablespoons oil and butter in a large skillet over medium heat; add onion and sauté until translucent, about 5 minutes. Increase heat to medium-high. Add vegetables and cook, stirring occasionally, just until heated through, about 5 minutes. Season to taste with salt, pepper, and more lemon juice, if desired.
- Transfer vegetables to a serving bowl. Drizzle with oil; garnish with mint and zest.
~ SKINNY SAUTEED ASPARAGUS ~
This is a recipe I came up with for my weight watchers diet. I love asparagus and I happened to have some white on hand. I find it to not be as flavorful as the green version, so I spiced it up a bit and added great flavor with the garlic and red onion, topping off with a good balsamic vinegar. Asparagus has no points, so the only points I added was the oil. I made a meal out of this. Yum!
Provided by Cassie * @1lovetocook1x
Categories Vegetables
Number Of Ingredients 12
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!
SAUTéED ASPARAGUS, TOASTED ALMONDS & MANCHEGO CHEESE
Drizzle asparagus with nutty brown butter, top with toasted whole almonds and shavings of salty manchego for a springtime starter that's so simple to make
Provided by Matt Tebbutt
Categories Dinner, Lunch, Starter
Time 35m
Number Of Ingredients 5
Steps:
- Bring a pan of salted water to the boil and plunge in the asparagus. Cook for 2-3 mins, drain, then leave them to sit somewhere warm.
- Next, put the butter into a cold pan with the almonds. Carefully heat it up, watching that the butter doesn't get too dark. When it just turns golden brown and is beginning to foam, remove from the heat and pour in the lemon juice to stop the cooking.
- Arrange the asparagus onto 6 serving plates and spoon over some of the brown butter and almonds. Shave the cheese with a peeler, scatter over and serve.
Nutrition Facts : Calories 340 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.15 milligram of sodium
ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 27m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
- For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
- Toss the vegetables with the vinaigrette and serve.
More about "asparagus veggie sauteed mix food"
SAUTEED ASPARAGUS RECIPE WITH PANCETTA (BEST ASPARAGUS ...
From thecookierookie.com
Ratings 11Calories 219 per servingCategory Side Dish
- Place the sliced pancetta in a large skillet over medium heat. Cook until crisp and light golden brown.
- Add the butter, asparagus pieces and sliced leek, and sauté 3-4 minutes or until asparagus is tender crisp.
RACHAEL'S SAUTéED SPRING VEGETABLES | RECIPE - RACHAEL RAY ...
From rachaelrayshow.com
Estimated Reading Time 3 mins
- Meanwhile, heat a large skillet over medium-high heat with EVOO, 2 turns of the pan, about 2 tablespoons
- Sauté the asparagus, zucchini, onions and fava beans or peas 3-4 minutes, wilt in escarole, then add garlic, season with salt and pepper, and stir a minute or 2 more
- Add wine and let it absorb, add stock and saffron, turn heat to low and cook until reduced by half
SAUTEED ASPARAGUS - BIGOVEN.COM
From bigoven.com
4.4/5
SAUTEED FINGERLINGS WITH ASPARAGUS & MINT - COOKSTR.COM
From cookstr.com
Category Side DishesEstimated Reading Time 2 mins
- Place potatoes in a large saucepan and add boiling water to barely cover. Add salt, cover loosely and bring to a boil. Reduce heat and cook for 12 minutes or until potatoes are almost cooked through. Drain well. Set aside until cool enough to handle. Cut lengthwise into slices ½ inch (1 cm) thick (or cut into thirds if potatoes are not too large). Slice asparagus spears on the diagonal into thirds.
- In a skillet, warm butter and oil over medium heat. Cook potatoes and asparagus, stirring occasionally, for about 10 minutes or until potatoes are golden brown on both sides and asparagus is tender. Remove from heat. Season to taste with salt and freshly ground pepper. Add mint and toss together. Transfer to a serving platter and serve immediately.
- If you’re using asparagus with thicker stalks, blanch it in boiling water for a minute or so before adding to the potatoes.
- After trimming the asparagus, use a vegetable peeler to pare down the ends to reveal the bright green color. It makes for a pretty contrast.
ASPARAGUS AND RADISH SAUTE RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 44 minsServings 8Calories 68 per serving
- Warm oil in a large nonstick skillet over medium-high heat. Add shallots and cook, stirring frequently, until wilted, about 5 minutes. Add asparagus and continue to cook, tossing frequently, until asparagus is crisp-tender, 5 to 7 minutes longer.
- Add radishes, lemon zest and butter to skillet; season with salt and pepper. Cook, stirring often, until radishes are just warmed through, about 1 minute. Squeeze lemon juice over and toss again. Season with additional salt and pepper, if desired. Serve immediately.
BEST SAUTEED ASPARAGUS - PERSNICKETY PLATES
From persnicketyplates.com
5/5 (1)Total Time 20 minsCategory Side DishCalories 88 per serving
- In a large skillet (should be large enough to hold the asparagus without bending them), over high heat, add the asparagus and broth. Cover and cook for 3 minutes minutes, shake the pan, then cook an additional 2 minutes or until the asparagus is fork tender.
- Add in the butter, onion salt, pepper, and grated Parmesan cheese and use a spatula to saute over medium-high heat until the butter has melted and the asparagus begins to brown.
SAUTEED ASPARAGUS WITH GARLIC AND OYSTER SAUCE - PICKLED PLUM
From pickledplum.com
Cuisine ChineseTotal Time 10 minsCategory SideCalories 47 per serving
- When the oil is hot, add asparagus and saute, turning frequently, until the stalks are crisp-tender, about 4-5 minutes.
PARMESAN ASPARAGUS - RASA MALAYSIA
From rasamalaysia.com
4.6/5 (5)Total Time 10 minsCategory American RecipesCalories 128 per serving
- Heat up a skillet on medium heat and add the olive oil. Saute the garlic until slightly browned before adding the asparagus. Toss with a spatula to combine well with the garlic.
- Add salt and ground black pepper, to taste, stir to combine well with the asparagus. Add the Parmesan cheese to the top of the asparagus and immediately cover the skillet with its lid, let cook for about 1 minute, or unil the cheese melts off a little bit. Dish out and serve immediately.
SWEET SAUTéED ASPARAGUS - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (2)Total Time 10 minsCategory Side DishCalories 157 per serving
ASPARAGUS SAUTé RECIPE | MYRECIPES
From myrecipes.com
3/5 (1)Total Time 15 minsServings 6
- Melt butter in a large skillet over medium heat. Add asparagus, bell pepper, and remaining ingredients, and sauté 4 to 5 minutes or until crisp-tender. Serve immediately.
SAUTEED ASPARAGUS - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (17)Total Time 10 minsCategory Side DishCalories 101 per serving
- Stir in the garlic, Italian seasoning, salt and pepper. Cook for 1-2 more minutes, stirring constantly.
EASY SAUTéED ASPARAGUS RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Asparagus RecipesTotal Time 15 mins
15+ SAUTéED ASPARAGUS RECIPES - EATINGWELL
From eatingwell.com
Author Eatingwell
SAUTéED ASPARAGUS RECIPE - SERIOUS EATS
From seriouseats.com
Category SidesTotal Time 25 mins
RECIPE: SAUTéED ZUCCHINI & ASPARAGUS WITH CAPERS, BUTTER ...
From blueapron.com
4.4/5 (154)Total Time 20 minsCuisine AmericanCalories 160 per serving
SAUTéED ASPARAGUS RECIPE | MYRECIPES
From myrecipes.com
VEGETABLE SAUTE - BIGOVEN.COM
From bigoven.com
HEALTHY VEGETARIAN ASPARAGUS RECIPES - EATINGWELL
ASPARAGUS RECIPES - SERIOUS EATS
From seriouseats.com
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