ASIAN ASPARAGUS SALAD
A delightful change of pace from hot vegetable side dishes, this lovely asparagus salad gets an Asian twist with a simple marinade and sesame seeds. Once you try it, you'll serve it time and again. -Linda Hutton, Hayden, Idaho
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
ASIAN ASPARAGUS
The asparagus should still be crunchy when you serve them. If you use very thin asparagus cut the cooking time back. You can also use this recipe for broccoli
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut asparagus into 2" pieces.
- Heat oil in wok or large skillet (high heat).
- Add asparagus, stir fry for 1 minute.
- Add water& sugar to the asparagus, cover and steam for 2 minutes, shake the pan a few times Combine the remaining ingredients.
- Uncover wok and add remaining ingredients and cook for 1 minute, stirring to coat the asparagus with the spice mixture.
- Serve immediately.
ASIAN ASPARAGUS AND MUSHROOMS
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Cut 1 bunch asparagus into thirds. Heat 2 teaspoons sesame oil in a skillet over medium heat. Cut a 1-inch piece ginger into matchsticks, add to the skillet and cook, stirring, 1 minute. Add 3 cups quartered shiitake mushroom caps and 1 sliced garlic clove and cook, stirring, 2 minutes. Add the asparagus and 1/3 cup water; bring to a boil, cover and cook until crisp-tender, 3 minutes. Add 1 tablespoon each soy sauce and butter; cook, stirring, 1 minute. Season with salt and pepper.
ASIAN ROASTED ASPARAGUS
I adapted this from another recipe for grilled asparagus. The grill was out of gas, so I decided to try using the oven. I modified the seasonings to reflect my desire to cut the fat content. My company, family and I all loved the results. Enjoy!
Provided by Linky
Categories Vegetable
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat oven to 425 degrees F.
- Lay trimmed asparagus in a rimmed baking sheet. Spread out.
- Drizzle other ingredients evenly over asparagus,.
- Roast in oven for approximately 20 minutes until asparagus are hot, slightly browned, but still somewhat crisp. Check periodically.
ASIAN SPRING ASPARAGUS
Make and share this Asian Spring Asparagus recipe from Food.com.
Provided by Printessa
Categories Vegetable
Time 4m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim woody ends of asparagus spears.
- Slice asparagus (with a sharply diagonal slant) into 3-inch lengths.
- Heat oil in large skillet until a piece of asparagus sizzles.
- Add asparagus, ginger and pepper; stir-fry over medium-high heat for 2 minutes.
- Add soy sauce and stir-fry 2 minutes longer.
- Add almonds and stir-fry briefly just to heat through.
SPRING RAMEN BOWL WITH SNAP PEAS AND ASPARAGUS
This lighter take on ramen, with snap peas and shaved asparagus, comes from the vegetarian cookbook author Lukas Volger. The flavors are perked up with pounded or grated ginger and lemon zest. You can skip the frizzled scallion garnish, but it does add nice texture to the finished bowl.
Provided by Martha Rose Shulman
Categories dinner, lunch, noodles, soups and stews, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Snap off the tough ends of the asparagus and set the top parts aside. Combine the tough asparagus ends, mushrooms, garlic and 9 cups water in a stockpot or saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. Add kombu, remove from the heat, and let stand for 30 minutes. Strain out and discard the solids and return the broth to the stockpot.
- While the broth is simmering, prepare the frizzled scallions, if using: Heat 1/2 inch of oil in a small skillet or saucepan over medium heat. Test temperature by adding a piece of scallion; it should sizzle on contact. Add scallions and cook, stirring frequently, until brown all over but not burned. Use a spider or slotted spoon to transfer to a paper-towel-lined plate. Sprinkle with salt and allow to cool. (Use within a few hours.)
- In a tall glass or measuring cup, combine miso and a ladleful of hot broth. Purée thoroughly with an immersion blender until smooth. (Alternately, carefully purée in a blender.) Pour mixture back into the stockpot and bring to a bare simmer. Add salt and taste, adding more if necessary. Keep covered over low heat until ready to serve.
- Use a vegetable peeler to shave the asparagus spears into ribbons. (It's easiest to do this by laying them flat on a cutting board, and using a Y peeler.)
- Bring another saucepan of salted water to boil and prepare an ice bath. Remove the fibrous strings from the snap peas. (To do so, pinch one end and pull along the straight edge of the pea as if it's a zipper.) Once the water comes to a boil, add snap peas and blanch for 90 seconds. Use a slotted spoon to transfer peas to the ice bath. Reserve the boiling water.
- Add noodles to the boiling water, in a strainer or the pasta insert that comes with a stockpot, and cook until tender, usually 4 to 7 minutes for dried or 60 to 90 seconds for fresh. Lift out the noodles, reserving the cooking water, and rinse the noodles thoroughly under cold running water. Quickly dunk them back into the hot water to reheat. Divide among four bowls.
- Just before serving, wave the nori squares over the flame of a gas burner a few times, until the corners curl and they turn crisp, or roast under a broiler, flipping periodically. Slice into thin strips with a chef's knife or crumble with your fingers.
- Arrange asparagus, snap peas and egg halves, if using, over the noodles in each bowl. Add a pinch of lemon zest and a few gratings of ginger to each bowl, then cover with the piping hot broth. Divide frizzled scallions on top, if using, then garnish each serving with a few drops of sesame oil and the nori. Serve immediately.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 8 grams, Carbohydrate 48 grams, Fat 14 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 1410 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED ASIAN ASPARAGUS
Hoisin sauce and sesame seeds make this a great twist from boring plain asparagus. Your kids will love it too!
Provided by yorkc39
Categories Side Dish Vegetables Asparagus
Time 40m
Yield 5
Number Of Ingredients 3
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.
Nutrition Facts : Calories 84.3 calories, Carbohydrate 15.1 g, Cholesterol 0.8 mg, Fat 1.9 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.3 g, Sodium 412 mg, Sugar 8.6 g
SPRING ASPARAGUS
This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. -Millie Vickery, Lena, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.
Nutrition Facts : Calories 154 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
GRILLED SOY-SESAME ASPARAGUS
This asparagus pairs especially well with Asian types of grilled foods, such as kebabs or satays.
Provided by Sue Lau
Categories Side Dish Vegetables Asparagus
Time 18m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat grill for high heat.
- In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat.
- Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.
Nutrition Facts : Calories 99.8 calories, Carbohydrate 9.8 g, Fat 5.9 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 230.1 mg, Sugar 4.3 g
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