ASPARAGUS IN SOY CREAM SAUCE (ZWT II - ASIA)
This recipe has been entered for ZWT II & was found on the net courtesy of The Straits Cafe at: straitscafe.com. It is so easy to prepare & the name kinda says it all, doesn't it? Times have been estimated.
Provided by twissis
Categories Vegetable
Time 20m
Yield 4 4 oz servings, 4 serving(s)
Number Of Ingredients 6
Steps:
- Bend ea asparagus stalk till it snaps at its tenderest point.
- In a med-sized skillet, bring 1 cup water to a boil. Add asparagus & reduce heat to med. Cook for 5 minutes. Remove asparagus w/a slotted spoon to a serving platter.
- Return the remaining water in the skillet to a boil & reduce liquid to about 2 tablespoons Add soy sauce, butter & cream. Stir & remove skillet from heat.
- Pour the cream sauce over the asparagus & garnish w/toasted sesame seeds.
Nutrition Facts : Calories 106.5, Fat 9, SaturatedFat 5.5, Cholesterol 25.5, Sodium 298.7, Carbohydrate 5, Fiber 2.5, Sugar 2.2, Protein 3.3
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 :
SEARED SCALLOPS AND ASPARAGUS WITH ASIAN CREAM SAUCE
Categories Food Processor Dairy Shellfish Vegetable Sauté Dinner Lunch Seafood Scallop Asparagus Sake Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 10
Steps:
- Finely chop peppercorns in processor. Cook sake, shallots, ginger, vinegar and 1/2 teaspoon chopped peppercorns in small saucepan over medium heat until liquid is reduced to 2 tablespoons, about 15 minutes. Add cream; simmer until liquid coats spoon, about 6 minutes. Strain into another small saucepan.
- Cook asparagus in saucepan of boiling salted water 2 minutes. Drain. Refresh under cold water; drain. Sprinkle remaining chopped peppercorns over both sides of scallops. Season with salt.
- Melt butter in large nonstick skillet over high heat. Add scallops; cook until golden and almost cooked through, turning occasionally, about 4 minutes. Add asparagus; sauté until scallops are cooked through and asparagus is hot, about 30 seconds. Arrange scallops on plates. Bring sauce to simmer. Spoon sauce around scallops. Garnish with asparagus. Sprinkle with chives.
ASIAN INSPIRED ASPARAGUS
Make and share this Asian Inspired Asparagus recipe from Food.com.
Provided by AcadiaTwo
Categories Vegetable
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- After breaking the asparagus at its weak point and tossing the woody part out, I wrap the group of stalks with a rubberband to make them easier to cut.
- Then I cut the asparagus cross wise into 3/8" pieces. (Does not have to be precise).
- On medium heat, melt butter in a skillet and then add the asparagus pieces.
- Saute on medium heat for 3-4 minutes stirring frequently.
- Reduce temperature to low.
- Add Hoisin and Sweet Chili sauce to asparagus and stirring to mix thoroughly.
- Cook for an additional 1-2 minutes on low stirring frequently.
- Enjoy!
Nutrition Facts : Calories 113.5, Fat 4, SaturatedFat 2, Cholesterol 8.1, Sodium 317.4, Carbohydrate 16.9, Fiber 5.2, Sugar 7.5, Protein 6.3
TEMPURA ASPARAGUS WITH SOY DIPPING SAUCE
Steps:
- Prepare tempura batter according to package directions. The trick to tempura is to keep the batter very cold. Trim stems on asparagus, dip asparagus into batter and fry in hot oil. Season with salt and pepper, to taste. Serve with soy sauce.
P F CHANG'S SICHUAN-STYLE ASPARAGUS
This is a copycat recipe of P F Chang's Sichuan-Style Asparagus (Wok-fired with red chili paste, garlic, Sichuan preserves and sliced onions).
Provided by Member 610488
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- The day prior to making this dish, drain and rinse 1 tbsp diced green chilies. Add to a bowl the drained chilies, soy sauce, chili-garlic sauce and rice vinegar. Refrigerate overnight.
- When ready to make the dish, add the content of the bowl to a food processor and pulse once or twice. Set aside.
- Slice the onion and trim and cut the asparagus spears into thirds. Grate the ginger and chop the garlic.
- Heat a dry wok or heavy frying pan on medium-high heat. It will be hot enough when water evaporates almost immediately after hitting the pan.
- Pour in the oil making sure to rotate the wok or pan to get all sides coated evenly as you pour.
- Toss in the ginger and garlic and stir-fry for one minute. Add the asparagus, onion and pureed green chili paste and stir-fry for another 2 minutes.
- Add the oyster sauce and cornstarch, continuing to fry for about another minute so the cornstarch thickens the sauce.
- Remove from heat and place into a serving dish. Sprinkle with sesame seeds and serve.
Nutrition Facts : Calories 130.8, Fat 9.2, SaturatedFat 1.5, Sodium 397.6, Carbohydrate 10.3, Fiber 2.9, Sugar 2.8, Protein 4
THAI-STYLE ASPARAGUS WITH CHILES, GARLIC, & BASIL
Make and share this Thai-Style Asparagus With Chiles, Garlic, & Basil recipe from Food.com.
Provided by GinnyP
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a wok or large, deep skillet over high heat.
- Add oil, making sure bottom of pan is completely oiled.
- Add garlic and minced chile, toss until garlic begins to turn golden; about 15 seconds.
- Add the asparagus; stir-fry until coated with oil, about 15 seconds.
- Add the soy sauces, sugar, basil, and 1 T water; stir-fry until basil starts to wilt.
- Serve hot.
- Garnish with sliced chiles.
- For Vegetarian do not use the fish sauce, use the soy sauce.
ASIAN GLAZED ASPARAGUS
This is a quick recipe with lots of flavor. It's good.
Provided by Nancy Allen
Categories Vegetables
Time 15m
Number Of Ingredients 8
Steps:
- 1. Toast your sesame seeds in a thin layer in a shallow pan. Bake at 350F, for 4 to 6 minutes, stirring twice. Set aside until needed.
- 2. Combine first 4 ingredients in a small saucepan. Bring to a boil and cook 1 minute, stirring constantly. Remove from heat and set aside.
- 3. Snap off tough ends of asparagus. Cook asparagus in hot olive oil in a large skillet over medium-high heat, stirring often, 6 minutes or until crisp-tender, Add the chicken broth mixture to asparagus, cook stirring constantly, 1 minute or until thoroughly heated. Stir in pepper. Sprinkle with sesame seeds. Serve immediately. 4-6 servings
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.
GINGER SESAME ASPARAGUS
Make and share this Ginger Sesame Asparagus recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 20m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Bring a pot of water to boil, add salt and asparagus and cook for 1 minute.
- Remove and rinse asparagus in cold water, drain well on paper towels.
- In a small bowl whisk together hoisin, rice wine and sesame oil.
- Heat peanut oil in a large skillet.
- Add sesame seeds to center of the pan and cook until the seeds are browned, about 5 minutes.
- Add ginger and garlic and cook 1 minute.
- Add hoisin mixture, asparagus and salt.
- Stir often until asparagus is coated and heated through, 1 minute.
ASPARAGUS WITH CREAM SAUCE
From Venice, Florida, Arletta Slocum relates, "This lovely side dish has been a favorite in our family for many years - especially for Easter dinners. Fresh green beans can be substituted for the asparagus."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. meanwhile, in a small skillet, saute onion in butter until tender. Stir in the flour, garlic powder, lemon-pepper and salt until blended. Gradually stir in broth. Add the parsley, vinegar and dill., Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on a serving platter. Top with cream sauce.
Nutrition Facts : Calories 89 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 298mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
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