Spicy Sauteed Asparagus With Tamari And Toasted Garlic Food

SPICY ASPARAGUS WITH GARLIC

Steps:

• Bring a large pot of water to a boil. Add asparagus and blanch until the asparagus turns a vibrant green, about 1 minute. Transfer asparagus to an ice bath to stop the cooking process. Remove asparagus from the ice bath, drain, and set aside.
• Heat olive oil in a large skillet over medium heat. Add garlic and cook, stirring constantly, just until it becomes fragrant, about 30 seconds. Season with pepper flakes, add asparagus, and quickly toss in the seasoned oil. Heat until asparagus is just crisp-tender, not overly soft, 1 to 2 minutes.
• Stir in olives and season with salt and pepper. Serve with lemon wedges.

SAUTEED ASPARAGUS WITH SESAME SEEDS

Steps:

• Trim any tough ends from the asparagus stalks. Cut into 1 inch pieces on the diagonal.
• Heat butter in a skillet and cook the asparagus about 1 minutes, tossing and shaking to cook evenly. Sprinkle with sugar and cook, while tossing, about 30 seconds more. Sprinkle with soy sauce and continue cooking another 30 seconds being careful not to overcook.
• Meanwhile heat the sesame seeds in a dry skillet also shaking and stirring. Remove from heat when they begin to turn golden.
• Sprinkle sesame seeds over asparagus and serve.

SPICY ASPARAGUS SPEARS

Steps:

• In a large skillet, melt butter. Stir in the onion powder, seasoned salt, Cajun seasoning and red pepper flakes. Add asparagus spears, stir gently to coat. Cover and cook 5-7 minutes or until crisp-tender, stirring occasionally.

ASPARAGUS WRAPPED IN PROSCIUTTO WITH SPICY TOMATO SAUCE

Steps:

• Prepare the spicy marinara sauce:.
• Heat oil in heavy large skillet over medium heat.
• Add onion; sauté until tender, about 10 minutes.
• Add garlic; sauté 1 minute.
• Add mushrooms and crushed red pepper; sauté until mushrooms just begins to soften, about 5 minutes.
• Add tomatoes and reserved juices. Cover and simmer 15 minutes. Add tomato sauce, sugar, basil and oregano. Cover and cook 15 minutes.
• Uncover and simmer until slightly thickened, about 5 minutes longer. Season with salt and pepper.
• Prepare asparagus:.
• Wash and trim tough bottoms off of asparagus. Dry well on paper towels or tea towel. Drizzle asparagus with olive oil to coat well. Sprinkle all over with salt and pepper. (use very little salt as the prosciutto has a lot of salt).
• Wrap each asparagus in one slice of prosciutto, so that both the top and bottom ends are sticking out. Secure with a toothpick.
• Prepare grill to medium low heat. Grill the wrapped asparagus till the ends are lightly browned (slight charring) and the proscuitto is crispy.
• Assemble:.
• Spoon a thin layer of the spicy marinara on the bottom of a each plate (or blanket the bottom of a serving platter) Remove toothpicks from the asparagus and arrange nicely on top of the sauce. Top with even portions of the grated fontina cheese. Place a few more small spoonfuls of the tomato sauce decoratively on and around the cheese topped asparagus. Garnish with additional chopped basil or some chopped parsley.

PAN ROASTED ASPARAGUS WITH TOASTED GARLIC AND PARMESAN

Steps:

• In a 12-inch skillet, over medium, heat the oil.
• Add the garlic and cook until crisp and golden brown, about 5 minutes. Careful not to burn. Burnt garlic tastes bitter. Use a slotted spoon to transfer the garlic to a paper towel-lined plate. Set aside. Add the butter to the skillet and set over medium-high. When the butter has melted, add half of the asparagus with the tips pointing in one direction, and the remaining spears pointing in the opposite direction. (This improves browning.) Sprinkle the asparagus with 1/4 teaspoons salt; using tongs, arrange the spears in an even layer. (They won't quite fit into a single layer.) Cover and cook until the spears are bright green and still crisp, about 5 minutes.
• Season with salt and pepper, then transfer the asparagus to a serving plate. Sprinkle with the toasted garlic and Parmesan cheese. Serve with lemon wedges.