Best Stir Fried Fresh Aspargus Recipes

STIR FRIED ASPARAGUS

Steps:

• Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in asparagus and garlic; saute for 3 to 5 minutes, or until slightly cooked and heated through.
• Drizzle with teriyaki sauce and serve immediately.

STIR-FRIED FRESH ASPARGUS

Steps:

• Snap off the tough ends of the asparagus. Cut asparagus into 1 inch pieces. Set aside.
• Saute minced garlic in melted butter in a large skillet for 1 minute. Add asparagus pieces, stirring well to combine. Add chicken broth, salt, and sugar, stirring well to combine. Cook over high heat 3-4 minutes or until asparagus is crisp-tender, stirring frequently.
• Sprinkle the asparagus with slice almonds or sesame seeds. Serve immediately.

ASPARAGUS-PEPPER STIR-FRY

Steps:

• Break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
• In 10-inch nonstick skillet or wok, heat oil over medium heat. Add asparagus, bell pepper and garlic; cook 3 to 4 minutes or until crisp-tender, stirring constantly.
• In small bowl, mix orange juice, soy sauce and ginger until blended; stir into asparagus mixture. Cook and stir 15 to 30 seconds or until vegetables are coated.

ASPARAGUS STIR-FRY

Steps:

• In a bowl, mix the broth, sherry, soy sauce, cider vinegar, cornstarch, sugar, dry mustard, and salt.
• Heat the oil in a skillet over medium heat. Mix the asparagus into the skillet, coating with the oil. Cook and stir 5 minutes, until tender but firm. Pour the broth mixture over the asparagus, and continue cooking 5 minutes, until thickened and heated through.

STIR-FRIED ASPARAGUS

Steps:

• In a nonstick skillet or a wok, heat the oil over high heat. Add the asparagus, salt, and pepper. Cook, stirring often, for 3 minutes. Add the water, and continue to cook until easily pierced with the tip of a paring knife, about 3 minutes more.

STIR FRIED ASPARAGUS WITH MUSHROOMS

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 STIR-FRY

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.

STIR-FRIED SESAME ASPARAGUS

Steps:

• Bring a pot of lightly salted water to a boil. Lightly cook the asparagus into the boiling water for 2 to 3 minutes. Drain and immediately plunge the asparagus into a bowl of ice water until the asparagus is cool; drain and pat dry.
• Toast the sesame seeds in a dry skillet over medium heat until lightly browned, 3 to 5 minutes; transfer to a dish and set aside to cool.
• Heat the peanut oil in a skillet over medium-high heat. Add the ginger and asparagus to the skillet, season with salt and cook until the ginger is fragrant, about 5 minutes. Remove from heat; toss with the sesame oil and sesame seeds to serve.

STIR-FRIED ASPARAGUS

Steps:

• In a skillet or wok, heat oil; stir-fry the asparagus, onion and garlic over medium-high heat until tender.
• Add the almonds, lemon juice, soy sauce and lemon peel; toss gently to coat.
• Sprinkle with Parmesan cheese (optional).

STIR-FRIED ASPARAGUS AND BASIL WITH SPICY ORANGE SAUCE

Steps:

• Combine the orange juice, soy sauce, and hot red pepper flakes in a small bowl and set aside.
• Snap off the tough ends of the asparagus. If the asparagus are thin, cut them on the diagonal into 2-inch pieces. If the asparagus are average or thicker, cut the spears in half lengthwise and then on the diagonal in 2-inch pieces.
• Heat 1 tablespoon of the oil in a large nonstick skillet set over high heat. When the oil is shimmering but not smoking, add the asparagus and stir-fry for 2 minutes. Push the asparagus to the sides of the pan and place the garlic and ginger in the center. Drizzle the remaining 1 teaspoon oil over the garlic and ginger. Cook until fragrant, about 20 seconds. Add the orange juice mixture, toss to coat well, and cover. Cook until the asparagus are tender, 2 to 3 minutes, depending on the thickness of the spears.
• Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately.