Asparagus Veggie Sauteed Mix Recipes

SAUTEED ASPARAGUS

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.)

SAUTEED ASPARAGUS

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.

GARLIC-SAUTEED ASPARAGUS

Steps:

• Heat olive oil and sesame oil in a wok or skillet over medium-high heat; add garlic and decrease heat to medium. Cook and stir garlic until fragrant, about 1 minute. Add asparagus, soy sauce, and water to garlic; cook and stir until liquid is mostly evaporated, about 3 minutes. Cover wok and cook until asparagus are tender yet firm to the bite, 5 to 10 minutes more.

SAUTEED ASPARAGUS

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.

SAUTéED ASPARAGUS AND MUSHROOMS

Steps:

• Trim stem ends from asparagus, then cut spears into 1 1/2-inch pieces.
• Heat refined coconut oil in a large skillet over medium heat. Add cremini mushrooms; cook, stirring occasionally, until just tender, 8 to 10 minutes. Stir in asparagus; cook until bright green and tender, 3 to 5 minutes. Add garlic in the last minute of cooking. Season with flaky salt and black pepper.

SAUTEED GARLIC ASPARAGUS

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.

ASPARAGUS, SQUASH, AND RED PEPPER SAUTé

Steps:

• Heat the oil and wine in a wide skillet. Add the bell peppers, squash, and asparagus, and sauté over medium-high heat, stirring frequently, until all the vegetables are tender-crisp to your liking, about 8 minutes. Season with salt and pepper, and serve.
• Now that the seasons for fresh produce have been stretched by imports, it's not quite as much of a thrill to see the first asparagus of early spring. A pity, since I once considered the arrival of asparagus to the market as much an awaited sign of spring as forsythia and robins. Still, I like to stick with vegetables that are in season by buying locally. Freshly picked, slender asparagus is more agreeable to my eyes and palate than thick, stringy imported winter asparagus.
• Spring asparagus needs to have only about half an inch trimmed off the bottom of the stalks; scraping is unnecessary when the stalks are slender. Asparagus makes a good side dish, simply steamed, with a tiny bit of nonhydrogenated margarine or whipped butter added. Microwave cooking yields good results; place the stalks in a small casserole dish with just enough water to keep them moist. Cover and cook until tender-crisp to your liking. How long this takes depends on the quantity and quality of the asparagus, so test often and serve right away.
• Another great way to prepare slender asparagus is to cut it into 2- to 3-inch lengths and sauté it in olive oil with minced garlic.
• Calories: 73
• Total Fat: 4g
• Protein: 1g
• Carbohydrate: 5g
• Cholesterol: 0mg
• Sodium: 5mg