Fusilli And Asparagus With Tofu Dill Sauce Recipes

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ASPARAGUS WITH CREAMY DILL SAUCE



Asparagus with Creamy Dill Sauce image

Nothing says "spring" like a fresh crop of young asparagus. And this recipe superbly ushers in this wonderful season. The delicate cheese sauce and assorted seasonings nicely complement the tender stalks without being overwhelming. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 cup water
1/4 teaspoon salt
1 pound fresh asparagus, trimmed
3 ounces cream cheese
1/2 cup whole milk
1/4 teaspoon dill weed
1/8 teaspoon garlic salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, bring water and salt to a boil; add the asparagus. Cover and cook over medium heat until crisp-tender, about 6-8 minutes; drain. Transfer to a serving platter and keep warm. In the same skillet over low heat, stir cream cheese and milk until smooth. Stir in dill, garlic salt and pepper. Pour over asparagus.

Nutrition Facts :

ASPARAGUS WITH MUSTARD DILL SAUCE



Asparagus With Mustard Dill Sauce image

This creamy mustard dill sauce would be great with most any veggie or a combination of vegetables. The asparagus can be served hot, chilled or at room temp.

Provided by Lorac

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 lbs fresh asparagus, trimmed
1 cup yogurt
1/4 cup dijon-style mustard
1/4 cup mayonnaise
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
2 tablespoons chopped fresh chives or 2 teaspoons dried chives
salt and pepper

Steps:

  • Cook asparagus in boiling salted water until crispy tender, drain, rinse with cold water to stop the cooking process, drain again and pat dry with paper towels.
  • Meanwhile, combine remaining ingredients.
  • Place asparagus on a serving plate, spoon some of the sauce across the middle of the asparagus and pass the rest.

BLACK PEPPER STIR-FRIED TOFU AND ASPARAGUS



Black Pepper Stir-Fried Tofu and Asparagus image

This fast, one-skillet stir-fry dinner combines vibrant spring vegetables with hearty tofu in a rich and spicy black-pepper sauce. (Use freshly ground pepper, if possible, for the ideal combination of flavor and heat.) The tofu is simmered in the fragrant sauce, which is spiked with aromatic garlic and ginger until it has absorbed all of the flavors and is nicely glazed. This recipe is perfect for using up that pencil-thin asparagus, which cooks quickly and toes the line between crisp and tender, while sweet snap peas balance out the assertive sauce. The dish can be served over baby spinach or in lettuce cups instead of with rice for a satisfying salad.

Provided by Kay Chun

Categories     dinner, quick, weekday, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

6 tablespoons low-sodium soy sauce
2 tablespoons turbinado or light brown sugar
1 teaspoon Worcestershire sauce or a vegan alternative
1 teaspoon freshly ground black pepper, plus more for seasoning
1 pound firm tofu, cut into ½-inch cubes
Kosher salt
2 tablespoons neutral oil, such as safflower or canola
1 large shallot, finely chopped
3 garlic cloves, minced
1 tablespoon minced peeled ginger
1 pound pencil-thin asparagus, woody ends trimmed, cut into thirds
4 ounces snap peas, thinly sliced on the diagonal
2 scallions, thinly sliced
1/4 cup coarsely chopped cilantro
Steamed short-grain brown or white rice, for serving

Steps:

  • In a small bowl, combine soy sauce, sugar, Worcestershire sauce, 1 teaspoon black pepper and 2 tablespoons of water. In a large nonstick skillet, combine tofu and half of the black pepper sauce, and season with salt. Bring to a simmer over medium heat and cook, stirring occasionally, until sauce has thickened and nicely coats the tofu, about 5 minutes. Slide glazed tofu and any sauce out onto a rimmed plate.
  • Wipe or rinse out the skillet and heat oil over medium. Add shallot and cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger, and stir until fragrant, 30 seconds. Add asparagus and snap peas, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add scallions, the remaining black pepper sauce and the tofu, and cook, stirring, until vegetables are evenly coated in the sauce. Stir in cilantro, and season to taste with salt and pepper.
  • Divide tofu and vegetables among plates and spoon over any remaining pan sauce. Serve with rice.

SOY GLAZED TOFU AND ASPARAGUS



Soy Glazed Tofu and Asparagus image

It couldn't be easier! Makes a nice side dish, or could serve as a main dish if you're in a vegetarian mood! Subtly sweet with just a hint of spice. Enjoy!

Provided by IHeartDogs

Categories     One Dish Meal

Time 17m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 tablespoons sesame oil
1/2 teaspoon cayenne chili pepper flakes
8 stalks asparagus, woody ends snapped off
2/3 cup extra firm tofu, cut into 1/2 inch cubes
1 cup sliced button mushroom
1 clove garlic, minced
2 teaspoons granulated sugar
2 tablespoons soy sauce

Steps:

  • Heat sesame oil and red pepper flakes in nonstick skillet or wok.
  • Cut asparagus spears into 1 1/2 inch pieces.
  • Add asparagus and tofu to heated sesame oil and stir-fry for 5 minutes.
  • Add mushrooms and cook for 3 minutes.
  • Add garlic, saute, stirring constantly, for 30 seconds.
  • Mix sugar and soy sauce together in small bowl until combined and add to pan.
  • Mix well to coat and stir-fry for 3-4 minutes.
  • Asparagus should be crisp-tender at this point.
  • Serve.

FUSILLI WITH LEMON CREAM SAUCE, ASPARAGUS, AND PEAS



Fusilli With Lemon Cream Sauce, Asparagus, and Peas image

From Cooking Light, August 2007. This is a pretty fresh pasta dish that can be on the table in a flash.

Provided by IngridH

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces fusilli
1/2 lb asparagus, sliced
1 cup peas (frozen work great, thaw before using)
1 tablespoon butter
1 garlic clove, minced
1 cup vegetable broth
1 teaspoon cornstarch
1/3 cup heavy cream
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 dash cayenne pepper (to taste)

Steps:

  • Cook pasta until al dente, adding the asparagus for the last minute of cooking time.
  • Place the peas in a colander, then drain the pasta and asparagus over the top of them (this will just heat the peas without overcooking them).
  • In a skillet, melt the butter over medium heat.
  • Add the garlic and cook for 1 minute.
  • Combine broth and cornstarch, add to pan and bring to a boil.
  • Cook, stirring, until broth starts to thicken, about 1 minute.
  • Remove from heat and add cream, juice, salt, and peppers.
  • Stir to combine.
  • Add pasta and vegetables to the sauce, tossing gently to coat.
  • Serve immediately.

Nutrition Facts : Calories 358, Fat 11.3, SaturatedFat 6.6, Cholesterol 34.8, Sodium 336.5, Carbohydrate 53.5, Fiber 5.3, Sugar 5, Protein 11.5

SESAME ASPARAGUS AND TOFU



Sesame Asparagus and Tofu image

Tofu is the star of this healthy recipe with a sesame-infused sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 9

3 tablespoons low-sodium soy sauce
1 1/2 teaspoons Dijon mustard
1 teaspoon toasted sesame oil
1 teaspoon white-wine vinegar
2 teaspoons minced chives
12 asparagus, trimmed
4 teaspoons sesame seeds
8 ounces extra firm tofu, cut into 1/2-by-1/2-by-2 1/2-inch batons
Olive-oil, cooking spray

Steps:

  • In a medium bowl, whisk together 1 tablespoon soy sauce, mustard, sesame oil, vinegar, and chives. Bring a large stockpot of water to boil. Blanch asparagus just until tender, 1 to 2 minutes. Transfer to a colander, and rinse under cold water. Set aside.
  • Pour sesame seeds onto a small plate. Place remaining 2 tablespoons soy sauce and tofu in a medium bowl. Turn tofu in soy sauce to coat; let sit 30 seconds. Remove a baton; dip one side in sesame seeds. Transfer to a clean plate. Repeat with remaining batons.
  • Heat a large saute pan over medium-high heat. Coat with cooking spray. Arrange tofu, with sesame seeds down, in pan. Cook until golden brown on the bottoms, about 5 minutes. Brown remaining sides, about 2 minutes per side; remove from skillet.
  • In a large bowl, toss the asparagus in vinaigrette. Divide the asparagus and tofu among four plates, and drizzle with any remaining vinaigrette. Serve.

Nutrition Facts : Calories 99 g, Fat 6 g, Fiber 1 g, Protein 8 g, Sodium 167 g

FUSILLI IN CREAMY VEGAN ASPARAGUS PESTO



Fusilli in Creamy Vegan Asparagus Pesto image

Cashews make this creamy asparagus pasta sauce rich without any cream. Try this vegan pasta recipe if you're looking to cook with cholesterol in mind.

Provided by Joy Manning

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 garlic clove
⅓ cup cashews
1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt, plus more
1 cup packed basil leaves (1 oz.), plus more for serving
1 lb. asparagus, trimmed, cut into thirds, divided
⅓ cup olive oil
2 Tbsp. fresh lemon juice
12 oz. whole wheat fusilli

Steps:

  • Process 1 garlic clove in a blender until finely chopped. Add ⅓ cup cashews and 1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt and blend until cashews are finely chopped, about 30 seconds. Add 1 cup packed basil leaves and half of asparagus (about 4 oz.) and process until a smooth paste forms, scraping down the sides of the bowl as needed. With processor running, stream in ⅓ cup olive oil and 2 Tbsp. fresh lemon juice until combined.
  • Cook 12 oz. whole wheat fusilli in a large pot of boiling salted water for 1 minute less than package directions. Add remaining asparagus and cook for 1 minute more. Reserve 1 cup pasta cooking liquid, then drain pasta and asparagus.
  • Return pasta and asparagus to pot and add pesto. Toss, adding pasta cooking liquid ¼ cup at a time, until desired texture is achieved. Top each serving with additional basil leaves.

ROASTED ASPARAGUS WITH LEMON AND DILL



Roasted Asparagus with Lemon and Dill image

Lemon and dill are the perfect compliment to the sweet, grassy flavor of asparagus. Roasting asparagus intensifies its sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

2 bunches asparagus (2 pounds), trimmed
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 teaspoon red-pepper flakes
2 teaspoons finely chopped fresh dill
2 teaspoons grated lemon zest

Steps:

  • Preheat oven to 350 degrees. On a rimmed baking sheet, toss asparagus with olive oil; season with salt and pepper. Roast until tender and browned in spots, 20 minutes. Toss with red-pepper flakes, dill and lemon zest.

Nutrition Facts : Calories 121 g, Fat 7 g, Fiber 5 g, Protein 5 g, SaturatedFat 1 g

ASPARAGUS TOFU STIR-FRY



Asparagus Tofu Stir-Fry image

With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn't bother my husband's food allergies. Check out our guide if you're new to tofu. -Phyllis Smith, Chimacum, Washington

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1 tablespoon cornstarch
1/2 teaspoon sugar
1-1/4 cups vegetable broth
4 teaspoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot, divided
3 teaspoons canola oil, divided
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium yellow summer squash, halved and sliced
2 green onions, thinly sliced
1 package (14 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked brown rice
2 tablespoons sliced almonds, toasted

Steps:

  • In a small bowl, combine the cornstarch, sugar, broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry 1 teaspoon ginger in 1 teaspoon oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add squash; stir-fry 2 minutes longer. Add onions; stir-fry 1 minute longer or until vegetables are crisp-tender. Remove and keep warm. , In the same pan, stir-fry tofu, salt, pepper and remaining ginger in remaining oil for 7-9 minutes or until lightly browned. Remove and keep warm., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add asparagus mixture and tofu; heat through. Serve with rice; sprinkle with almonds.

Nutrition Facts : Calories 278 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 682mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

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