THINK SPRING (ASPARAGUS AND MUSHROOM STIR FRY)
We usually have this for breakfast on toast points, there is just something about the combination of the coconut oil, garlic mushrooms,and asparagus. I have also used it on steak or over potatoes,or rice. In the spring I use morel mushrooms if I can find any.
Provided by Linda Smith @Cookenwithlov
Categories Other Breakfast
Number Of Ingredients 5
Steps:
- Slice mushrooms
- Dice asparagus
- Put I teaspoon coconut oil in small sauté pan, add mushrooms and asparagus. Sprinkle with garlic salt.
- Sauté on medium till mushrooms and asparagus are fork tender, and liquid is gone.
- Add diced bacon and cook till warmed though.
- Note as mushrooms cook they release some liquid this will dissappear when they are done.
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.
SAUTéED ASPARAGUS AND MUSHROOMS
Fresh asparagus and cremini mushrooms are sauteed together for a quick and easy side dish.
Provided by VirginiaWillis
Categories Asparagus Side Dishes
Time 20m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 6.5 g, Fat 3.5 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 24.3 mg
QUICK ASPARAGUS STIR-FRY
One of my favorite quick recipes for green asparagus, stir-fried with garlic and olive oil. A squeeze of fresh lemon juice brightens the asparagus up at the end.
Provided by Toi
Categories Side Dish Vegetables Asparagus
Time 11m
Yield 4
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 4.8 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 41.3 mg, Sugar 2.1 g
ASPARAGUS MUSHROOM BEEF STIR-FRY
You can now find sliced fresh shiitake mushrooms in the produce section of your local grocery store.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet or wok, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, stir-fry the asparagus, water chestnuts, mushrooms and garlic in oil for 5 minutes or until crisp-tender. , In a small bowl, combine cornstarch and broth until smooth. Stir in the hoisin sauce, soy sauce and ginger. Pour over vegetables. Return beef to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in tomato. Serve with rice if desired.
Nutrition Facts :
SPRING VEGGIE STIR-FRY
This vegetable stir-fry recipe comes together in no time! To turn this side dish into a complete meal, serve it with brown rice and your choice of protein.
Provided by Cookie and Kate
Categories Side dish
Time 20m
Number Of Ingredients 11
Steps:
- In a liquid measuring cup, combine the soy sauce, honey, cornstarch, ginger, garlic and red pepper flakes. Whisk until blended and set aside.
- Warm the oil over medium heat until shimmering. Add the onion and carrots and a pinch of salt. Raise the heat to medium-high and cook, stirring every 30 seconds or so, until the onions have softened, about 4 to 5 minutes. (If at any point you catch a whiff of something burning while making this stir-fry, dial back the heat a bit.)
- Add the asparagus and cook, stirring every 30 seconds, until the carrots are starting to caramelize on the edges and are easily pierced by a fork, about 3 minutes.
- Pour in the prepared sauce and cook, while stirring constantly, until the sauce has thickened to your liking, about 30 to 60 seconds. Remove from heat and serve as a side dish as-is, or turn it into a main dish by serving it with rice, fried eggs or tofu.
Nutrition Facts : Calories 122 calories, Sugar 13.2 g, Sodium 753.6 mg, Fat 3.7 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 20.7 g, Fiber 3.6 g, Protein 4 g, Cholesterol 0 mg
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
ASPARAGUS STIR-FRY
Fresh asparagus is a rarity in our small town, but when I find it at the store, I make this colorful asparagus stir-fry. Even folks who don't like veggies will enjoy this dish. -Judy Stashko, Mayerthorpe, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and ginger until blended; set aside. , In a small skillet or wok, stir-fry the asparagus, mushrooms, carrot and garlic in oil until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 112 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 412mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
CHICKEN, MUSHROOM, AND ASPARAGUS STIR-FRY
Make and share this Chicken, Mushroom, and Asparagus Stir-Fry recipe from Food.com.
Provided by Gail Blue Eyes
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice according to package directions.
- Let 1 tablespoon oil get hot in a large skillet or wok over medium-high heat.
- Add the chicken and stir-fry for 5-6 minutes or until chicken is not pink.
- Transfer chicken to a plate.
- Add the other tablespoon oil to skillet.
- Stir-fry asparagus, onion, and garlic for 3 minutes.
- Add mushrooms and stir fry 3 more minutes.
- Add water, cover and steam 2-3 minutes or until asparagus is tender.
- In a little bowl, mix together the stir-fry sauce and oyster sauce.
- Add sauce to skillet and also add the chicken back to the skillet.
- Stir-fry a minute or so until heated.
- Serve over hot cooked rice.
Nutrition Facts : Calories 517.3, Fat 19.4, SaturatedFat 4.3, Cholesterol 72.6, Sodium 1062.4, Carbohydrate 53.6, Fiber 3.9, Sugar 5.5, Protein 32.4
STIR FRIED ASPARAGUS WITH MUSHROOMS
Wonderful dish with chicken. Do not over cook the asparagus they should be heated through but still crisp
Provided by Bergy
Categories Lunch/Snacks
Time 14m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter/margarine in a wok or heavy skillet. Add mushrooms and sauté, stirring until they are browned evenly.
- Add asparagus and sauté, stirring for 1 minute.
- Add salt, pepper and shallots; sauté 1/2 minute.
- Sprinkle with the coriander and serve.
ASPARAGUS & MUSHROOM STIR FRY
This fast and easy side dish goes well with any meat entree. Or you can add strips of chicken, beef or pork to make it a quick, complete meal.
Provided by MMers
Categories Vegetable
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Wash asparagus well.
- Break off bottoms and cut spears diagonally into 1 1/2 inch pieces.
- In large frying pan, heat oil and butter over medium heat.
- Add asparagus, garlic and ginger.
- Stir fry one minute.
- Add sugar, cover and cook for 1 minute.
- Add mushrooms and stir fry for 2 minutes.
- Remove from heat and stir in soya sauce and sesame oil.
- Sprinkle with toasted sesame seeds and serve immediately.
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BEEF ASPARAGUS STIR FRY - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (16)Total Time 15 minsCategory BeefCalories 268 per serving
- In a small bowl, combine the sliced beef with 1 teaspoon oil, 1 teaspoon light soy sauce, and 1 teaspoon cornstarch. Wash your asparagus, and cut about an inch off the bottom ends, depending on how tender they are. You can also use a vegetable peeler to peel the bottom of each stalk. Slice into 2-inch pieces on an angle.
- Next combine the salt, sugar, the rest of the light soy sauce (4 teaspoons), dark soy sauce, sesame oil, and stock or water into a bowl. Mix well and set aside. Have your wine measured out, garlic ready, and the cornstarch slurry mixed up before you begin cooking, because this is all going to happen very fast!
- Heat your wok until smoking. Add a couple tablespoons of oil and swirl it around to coat your wok. Quickly spread the beef slices around the wok in an even layer. Let it sear for 15-30 seconds without stirring. Then give it a quick stir to sear the other side. The meat should be browned and no sticking should happen if you got the wok hot enough! Take the meat out of the pan and set aside.
- Keep the wok on high heat and add another tablespoon of oil into the wok. Stir in your garlic and asparagus. Stir for about 10 seconds and add the shaoxing wine around the rim of the wok. Cover, leaving the heat on high. Let it cook for 20 to 30 seconds. Remove the cover and add the sauce mixture and white pepper. Add the beef back to the pan and stir. Let the liquid bubble up. Stir up your cornstarch slurry to make sure the starch is dissolved and pour in about half of it. Stir for a few seconds. If the sauce is still thin, add more slurry. If it’s too thick, add a little water or stock. Plate and serve immediately!
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