Best Sweet And Sour Asparagus Recipes

Sweet and Sour Asparagus image

Provided by Barbara Kahian

Time 8h15m

Yield 8

Number Of Ingredients 8

2 pounds fresh asparagus, trimmed
¾ cup distilled white vinegar
½ cup water
½ cup white sugar
3 cinnamon sticks
1 teaspoon whole cloves
1 teaspoon celery seed
½ teaspoon salt

Steps:

Bring a large pot of water to a boil. Add the asparagus, and cook uncovered until slightly tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus spears are cold, place them on paper towels to dry.
Bring vinegar, water, sugar, cinnamon sticks, cloves, celery seed, and salt to a boil in a saucepan over medium-high heat. Boil for 5 minutes.
Spread the asparagus spears in a large dish or baking pan. Pour the vinegar mixture over the asparagus. Cover and refrigerate for 8 hours or overnight. Drain and serve cold or at room temperature.

Nutrition Facts : Calories 78.6 calories, Carbohydrate 18.4 g, Fat 0.3 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 0.1 g, Sodium 162.9 mg, Sugar 14 g

Sweet and Sour Cherry Beef with Asparagus and Red Onions image

Provided by Food Network

Categories main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons vegetable oil
1 1/2 pounds filet mignon, cut into four 6-ounce portions, about 1 inch thick
Salt and freshly ground pepper
4 tablespoons butter
2 bunches asparagus, cut on a bias into 1-inch pieces
1 large red onion, sliced thin
Freshly ground pepper
5 tablespoons red wine vinegar
3/4 cup sour cherry preserves
3 tablespoons chopped fresh tarragon
1 tablespoon freshly ground coarse black pepper

Steps:

Heat oil in a large saute pan, preferably cast-iron, over high heat. When pan is hot, pat steaks dry with a paper towel and season generously with salt and pepper. Add steaks to pan and cook about 2 to 3 minutes per side for medium rare. Remove from pan. Cover lightly with foil to keep warm.
Add butter to the pan and cook until butter is a deep golden-brown color. Add the asparagus and onions to the pan and cook, stirring or tossing often, until the vegetables are tender and slightly browned, about 10 minutes. Season to taste with salt and pepper. Transfer to a platter.
Add the red wine vinegar to the pan and allow to reduce by half, about 2 to 3 minutes. Add the cherry preserves and cook until mixture has a sauce consistency, about 2 more minutes. Add the tarragon and the 1 tablespoon coarse-ground black pepper to the sauce. Season to taste with salt and pepper, if necessary.
Arrange steaks on top of asparagus-onion mixture and spoon sauce on top of steaks.