Orange Ginger Asparagus Food

ASPARAGUS WITH ORANGE GINGER SAUCE

Steps:

• Wash asparagus and snap off tough ends. Place in a steamer basket and steam until just tender, about 5 minutes.
• In a small saucepan, stir together juice, zest and cornstarch.
• Cook over medium-high heat until boiling. Let thicken and reduce while stirring with a whisk, about 3 minutes.
• Remove from heat and add grated ginger.
• Place asparagus on a serving plate and pour sauce over asparagus; top with toasted almonds.

GRILLED MAHI MAHI FILLETS AND ASPARAGUS WITH ORANGE AND SESAME

Steps:

• Preheat grill pan to over medium high to high heat. Season mahi mahi fillets with salt and pepper. Combine the lime juice, dark soy, ginger and a little vegetable or canola oil in a shallow dish. Turn the mahi mahi in the citrus soy marinade and let it hang out for 10 minutes. Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque.
• Take 1 spear of asparagus and hold it at each and. Bend the asparagus until it snaps and breaks. Use this spear as your guide on where to trim the ends of your bundle of spears. Using a peeler, make thin long strips of orange zest from both oranges. Cut the ends off the zested oranges and stand them up right on a cutting board. Remove the pith in strips using sharp knife and cutting down from the top of the orange. Discard the pith. When the oranges are both peeled and trimmed, turn them on their sides and slice into 1/4-inch rounds, cross sectioning the whole. Set the orange disks aside. In a skillet with a cover, bring 1-inch water to a boil with the zest of the oranges and grated fresh gingerroot. Allow the orange zest and ginger to simmer for at least 1 minute then add salt and asparagus spears. Simmer the spears 3 to 5 minutes until just tender. Drain the asparagus. Discard the orange zest and ginger. Assemble a few spears on each dinner plate, layering them back and forth, crisscrossing the spears over orange slices. Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of grilled mahi mahi. Garnish assembled fish and asparagus with chopped or thinly sliced chives.

GRILLED MAHI MAHI FILLETS AND ASPARAGUS WITH ORANGE AND SESAME

Steps:

• Preheat grill pan to over medium high to high heat. Season mahi mahi fillets with salt and pepper. Combine the lime juice, dark soy, ginger and a little vegetable or canola oil in a shallow dish. Turn the mahi mahi in the citrus soy marinade and let it hang out for 10 minutes. Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque.
• Take 1 spear of asparagus and hold it at each and. Bend the asparagus until it snaps and breaks. Use this spear as your guide on where to trim the ends of your bundle of spears. Using a peeler, make thin long strips of orange zest from both oranges. Cut the ends off the zested oranges and stand them up right on a cutting board. Remove the pith in strips using sharp knife and cutting down from the top of the orange. Discard the pith. When the oranges are both peeled and trimmed, turn them on their sides and slice into 1/4-inch rounds, cross sectioning the whole. Set the orange disks aside. In a skillet with a cover, bring 1-inch water to a boil with the zest of the oranges and grated fresh gingerroot. Allow the orange zest and ginger to simmer for at least 1 minute then add salt and asparagus spears. Simmer the spears 3 to 5 minutes until just tender. Drain the asparagus. Discard the orange zest and ginger. Assemble a few spears on each dinner plate, layering them back and forth, crisscrossing the spears over orange slices. Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of grilled mahi mahi. Garnish assembled fish and asparagus with chopped or thinly sliced chives.

ORANGE GINGER ASPARAGUS

Steps:

• Cook asparagus in a large frying pan of boiling salted water until crisp-tender, about 3 to 4 minutes, and drain well in a colander giving a cool rinse. Transfer hot asparagus to serving platter.
• In a small bowl, whisk together orange marmalade, ginger, lemon juice, olive oil, salt and pepper to taste. Spoon orange dressing over top or asparagus and sprinkle with nuts.

ORANGE ASPARAGUS

Steps:

• Trim stems off asparagus.
• Steam asparagus to tender-crisp (about 5 minutes) -I use a steaming basket in a pan with the lid on.
• Drain water and place asparagus back in pan.
• Place butter, orange juice and zest in pan with asparagus.
• Allow butter to melt and coat asparagus with butter mixture.
• Add salt and pepper to taste.

ORANGE-GINGER CARROT SOUP

Steps:

• Peel and thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. In a large saucepan, heat oil over medium heat. Add carrots, onion, garlic, and ginger and cook, stirring occasionally, until onion is golden, 6 to 8 minutes. Meanwhile grate the orange to yield 2 teaspoon grated zest. Juice orange to yield 1/2 cup orange juice.
• Add chicken stock, orange zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender about 20 minutes.
• In a food processor or blender, puree soup in batches until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Mince cilantro or parsley to yield 2 tablespoons. Garnish each soup bowl with a dollop of sour cream or yogurt and sprinkling of cilantro and serve.

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.

ORANGE-GLAZED ASPARAGUS

Steps:

• Toss asparagus with salt. Arrange in a large (12-inch) skillet with a lid. Add oil and juice to skillet and cover. (The asparagus can be set up a few hours ahead.)
• About 10 minutes before serving time, turn burner on high. When asparagus starts to steam, set timer for 4 minutes. Cook until tender, checking at 4 minutes with the tip of a sharp knife.
• Transfer cooked asparagus to a serving dish. Add optional zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2-3 minutes longer. Pour over asparagus and serve.

ORANGE AND GINGER SALAD

Steps:

• Shred cabbage.
• Trim snow pea sprouts.
• Coarsely grate carrot.
• Finely slice celery on the diagonal.
• Slice spring onions (scallions) thinly on the diagonal.
• Put all the salad ingredients into a bowl and lightly toss together. Put on the dressing just before serving.
• For the dressing, crush garlic clove and finely grate ginger.
• Put all the ingredients into a screw top jar seal and shake.

ORANGE-GINGER GLAZED SALMON

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet or baking pan with foil. Sprinkle the salmon generously with salt and pepper and place on the foil.
• Whisk the marmalade, ginger, soy sauce, oil and orange juice together in a small bowl. Pour over the salmon. Drop the peel form the orange onto the baking sheet along with the salmon. Bake until the salmon is cooked through, 10 to 15 minutes. If you like, turn the oven to broil for the last 3 or so minutes of cooking to brown the top of the fillets.
• Serve the salmon immediately or cool and refrigerate to use in salads or sandwiches.

ROASTED SALMON WITH ORANGE-GINGER GLAZE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place orange juice in a small saucepan over medium low heat. Cook and stir 10 to 15 minutes, until reduced by about 1/2 and thickened. Remove from heat, and allow to cool.
• Stir balsamic vinegar and ginger root into orange juice.
• Line a medium baking dish with parchment paper. Place salmon fillet on paper, skin side down. Season with salt and pepper. Cover with 1/2 the orange juice mixture.
• Bake salmon in the preheated oven 10 to 15 minutes. Brush with remaining marinade, and continue baking 10 to 15 minutes, until easily flaked with a fork.

SESAME ASPARAGUS

Steps:

• Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse asparagus under cold water. Drain well. (Can be made 1 day ahead. Wrap in paper towels and chill.)
• Heat vegetable oil in large nonstick skillet over medium-high heat. Add bell pepper and stir 1 minute. Add asparagus and sauté until heated through, about 2 minutes. Add soy sauce and sesame oil; toss until asparagus and bell pepper are coated, about 1 minute. Transfer to platter. Sprinkle with sesame seeds.

ORANGE BEEF AND ASPARAGUS STIR-FRY

Steps:

• In a small bowl, whisk the cornstarch, orange juice, onions, soy sauce, honey, ginger and garlic until blended; set aside., In a large skillet or wok, stir-fry the asparagus, pepper and carrots in oil for 2-3 minutes or until vegetables are 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. Sprinkle with peanuts. Serve with rice.

ASPARAGUS WITH OLIVE AND ORANGE BUTTER

Steps:

• Cut asparagus into 2-inch-long pieces and cook in a wide 4-quart pot of boiling salted water , uncovered, until just crisp-tender, 4 to 5 minutes. Drain in a colander.
• Melt butter in a 12-inch heavy skillet over moderately high heat, then whisk in juice and olive paste (to taste) until blended. Add asparagus and salt and pepper to taste, tossing to coat.

ORANGE SALMON

Steps:

• Squeeze the orange and have ready the juice.
• Place in a pan the olive oil and let it heat for a while. If it is possible, choose to use a grill type pan (that is not with a flat surface). This will give a better look to your fillets.
• As soon as the oil is hot enough place your fillets in the pan. Let them cook for 2-3 minutes on one side and then turn it over to cook both sides. When you turn it over, season with salt and pepper and add the half portion of ginger over the two fillets.
• 2-3 minutes later pour the half of the orange juice over the two fillets and let it cook for 2-3 minutes. Then turn them over again and add the rest of the ginger and orange juice and let it cook until the juices evaporate and an orange sauce is formed.
• Garnish the dish with some rice and steamed vegetables.
• Enjoy!

ORANGE GINGER CARROTS

Steps:

• In a large saucepan, combine the broth, orange juice, vinegar, honey and ginger. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until crisp-tender. , Uncover. Increase heat to high. Cook and stir for 5 minutes or until cooking liquid is thickened.

ORANGE-GINGER SWORDFISH

Steps:

• Combine first 7 ingredients in 9-inch glass pie plate. Add swordfish and turn to coat in marinade. Cover and refrigerate 30 minutes or up to 3 hours.
• Preheat broiler. Using rubber spatula, scrape marinade from swordfish and pie plate into small saucepan. Season swordfish lightly with salt and pepper. Broil swordfish until just cooked through, about 3 minutes per side. Transfer to platter. Boil reserved marinade until syrupy, about 3 minutes. Season with salt and pepper. Spoon over swordfish. Garnish with orange slices and green onions and serve.

GINGER LEMON ASPARAGUS

Steps:

• Rinse and drain the asparagus spears, then chop into 1 inch pieces, making sure that the top inch of the spear isn't cut so that they retain their nice shape.
• Heat coconut oil on medium heat in a skillet. Add mustard and fennel seeds to hot oil and stir for 20-30 seconds.
• Add garlic and ginger. Cook for about 1 minute.
• Stir in asparagus. Saute for about 4 minutes.
• Add lemon juice, stir, and serve.
• Salt and pepper to taste.