Best Spicy Asparagus Spears Recipes

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SPICY ASPARAGUS SPEARS



Spicy Asparagus Spears image

This no-fuss dish gets its zippy taste from Cajun seasoning and crushed red pepper flakes. Even those who don't like asparagus will enjoy these buttery spears.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 6

2 tablespoons butter
1/2 teaspoon onion powder
1/2 teaspoon seasoned salt
1/2 teaspoon Cajun seasoning
Crushed red pepper flakes to taste
1-3/4 pounds fresh asparagus, trimmed

Steps:

  • In a large skillet, melt butter. Stir in the onion powder, seasoned salt, Cajun seasoning and red pepper flakes. Add asparagus spears, stir gently to coat. Cover and cook 5-7 minutes or until crisp-tender, stirring occasionally.

Nutrition Facts : Calories 26 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 210mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

SPICY ASPARAGUS SPEARS RECIPE



Spicy Asparagus Spears Recipe image

This no-fuss dish gets its zippy taste from Cajun seasoning and crushed red pepper flakes. Even those who don't like asparagus will enjoy these buttery spears.

Provided by @MakeItYours

Number Of Ingredients 6

2 tablespoons butter
1/2 teaspoon onion powder
1/2 teaspoon seasoned salt
1/2 teaspoon Cajun seasoning
Crushed red pepper flakes to taste
1-3/4 pounds fresh asparagus, trimmed

Steps:

  • In a large skillet, melt butter. Stir in the onion powder, seasoned salt, Cajun seasoning and red pepper flakes. Add asparagus spears, stir gently to coat. Cover and cook 5-7 minutes or until crisp-tender, stirring occasionally.
  • Yield: 6 servings.
  • Originally published as Spicy Asparagus Spears in Quick Cooking
  • January/February 2005, p31
  • Nutritional Facts
  • One serving (prepared with reduced-fat butter)equals 26 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 210 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 vegetable.
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