Best Oriental Asparagus Recipes

ORIENTAL BLACK BEAN AND GARLIC SAUCE FOR ASPARAGUS

Steps:

• In a skillet heat the oil over moderately high heat and in it stir-fry the garlic, the gingerroot, and the red bell pepper until the pepper is softened. Add the beans and stir-fry the mixture for 2 minutes. Add the Sherry and boil the mixture for 1 minute. Stir in the soy sauce, the sugar, and the broth and simmer the mixture, stirring occasionally, for 10 minutes. In a small bowl dissolve the cornstarch in 2 teaspoons cold water, whisk it into the mixture, and simmer the sauce until it is thickened slightly. Add black pepper to taste and serve the sauce over asparagus.

ASPARAGUS NAPOLEONS WITH ORIENTAL BLACK BEAN SAUCE

Steps:

• Make the pastry rectangles:
• Roll out the pastry 1/8 inch thick on a lightly floured surface, cut out six 5- by 2-inch rectangles, and transfer them to a dampened baking sheet. Brush the tops of the rectangles with some of the egg wash, being careful not to let the egg wash drip down the sides, score them in a crosshatch pattern with the back of a paring knife, and brush them again with some to the remaining egg wash. Bake the rectangles in the upper third of a preheated 400°F. oven for 12 to 15 minutes, or until they are puffed and golden, transfer them with a spatula to racks, and let them cool. The pastry rectangles may be made 1 day in advance, kept in an airtight container at room temperature, and reheated. Halve the rectangles horizontally with a serrated knife and with a fork pull out carefully any uncooked dough.
• Make the sauce:
• In a small bowl dissolve the cornstarch in the water and stir in the broth, the soy sauce, the Scotch, and the sugar. In a heavy saucepan heat the oil over moderately high heat until it is hot but not smoking and in it stir-fry the beans, the zest, the gingerroot, and the garlic for 1 minute, or until the mixture is very fragrant. Stir the broth mixture and add it to the bean mixture. Bring the sauce to a boil, stirring, simmer it for 2 minutes, and keep it warm. The sauce may be made 1 day in advance, kept covered and chilled, and reheated.
• In a large deep skillet of boiling salted water cook the asparagus for 3 to 5 minutes, or until the stalks are just tender but not limp, and drain it well. Arrange the bottom half of each pastry rectangle on a plate and divide the asparagus among the pastries. Spoon the sauce over the asparagus and around the pastries on each plate and top the asparagus with the top halves of the pastries.

ORIENTAL FLANK STEAK WITH ASPARAGUS AND WILD RICE PILAF

Steps:

• Snap off tough ends of asparagus.
• Cook asparagus in boiling water for 2 minutes or until crisp-tender.
• Drain well and chill.
• Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture.
• Set aside.
• Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal.
• Marinate in regrigerature 1 hour, turning occasionally.
• Remove asparagus and steak from bag, and discard mixture.
• Place a grill pan (10-inch heavy non-stick skillet) over medium-high heat.
• Add asparagus and steak and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed.
• Place steak on a platter, and cover with foil.
• Let stand for 5 minutes.
• Cut steak diagonally across grain into thin slices.
• Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions, toss to coat.
• Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates.

BEA'S ORIENTAL CHICKEN AND ASPARAGUS STIR-FRY

Steps:

• Heat up 2 tbsp oil in a wok, when hot, add chicken, 1 minced clove garlic and ½ tsp ginger; cook through, remove chicken and set aside.
• Clean pan and add 2 tbsp oil and add asparagus, 1 minced clove garlic and ½ tsp ginger, cook for 2 minutes.
• Add onion and mushrooms and cook until veggies are just done.
• Add the oyster sauce.
• Serve.

ORIENTAL ASPARAGUS AND MUSHROOMS

Steps:

• Wash and trim the asparagus. Cut the asparagus into pieces about 1 inch long, reserving tips. Heat the oil in a skillet or wok until hot. Add the garlic, the asparagus and mushrooms. Stir fry for about 2 minutes (or to taste). Now add the wine, soy sauce, the asparagus tips and cashews. Mix well and stir fry for 2 more minutes. Serve warm.

ORIENTAL FLANK STEAK WITH ASPARAGUS AND WILD-RICE PILAF

Steps:

• Preparation Snap off tough ends of asparagus. Cook asparagus in boiling water for 2 minutes or until crisp-tender. Drain well, and chill. Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture. Set aside. Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove asparagus and steak from bag, and discard marinade. Place a grill pan over medium-high heat until hot. Add asparagus and steak, and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed. Place steak on a platter, and cover with foil. Let stand for 5 minutes. Cut steak diagonally across grain into thin slices. Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions; toss to coat. Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates. Nutritional Information Calories: 362 (39% from fat) Fat: 15.5g (sat 5.9g,mono 6.3g,poly 1.6g) Protein: 28.9g Carbohydrate: 26.7g Fiber: 5.5g Cholesterol: 60mg Iron: 5mg Sodium: 427mg Calcium: 97mg

ORIENTAL ASPARAGUS SALAD

Steps:

• Cook the asparagus in a small amount of water until crisp tender, about 4 minutes.
• Drain well and place in a large bowl.
• Combine the remaining ingredients and pour over asparagus; toss to coat.
• Cover and chill for 1 hour.
• Drain before serving.

VEGETABLES ORIENTAL STYLE (ASPARAGUS, BROCCOLI, OR CAULIFLOWER)

Steps:

• Brown almonds in margarine over low heat.
• Remove almonds and set aside.
• Add remaining ingredients to margarine, cover, and simmer over medium-high heat for about 10 minutes or until vegetables are tender, stirring occasionally.
• Top with almonds and serve.

ORIENTAL ASPARAGUS SALAD

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, olive oil, vinegar, sugar, sesame seeds, ginger and cumin; put over asparagus and toss to coat.
• Cover and chill for 1 hour. Drain before serving.

ORIENTAL ASPARAGUS

Steps:

• Cook asparagus until just tender, I microwave for 2 1/2 minutes.
• Rinse with cold water briefly.
• Mix garlic, ginger, soy sauce, rice vinegar and seaseme oil. Pour over asparagus while still warm.
• Sever hot or cold.

ASPARAGUS AND SHRIMP ORIENTAL

Steps:

• Shell, devein shrimp.
• Drain and slice water chestnuts.
• Arrange shrimp, chestnuts, mushrooms, onion, celery, asparagus and oranges on large tray.
• Heat oil in wok or electric skillet.
• Add onion, celery, salt, pepper and sugar.
• Cook, stirring, until vegetables are crisp-tender.
• Add asparagus and shrimp.
• Place mushrooms and water chestnuts over shrimp.
• Sprinkle with soy sauce.
• Place orange sections on top.
• Cover, cook until mixture begins to steam.