Asparagus And Tomato Skillet Recipes

ASPARAGUS WITH TOMATOES

Steps:

• Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
• In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.

ASPARAGUS AND TOMATO SKILLET

Steps:

• Saute onion in bacon drippings until tender.
• Add bacon vinegar water sugar and salt. Bring to a boil over medium high heat.
• Add asparagus. Reduce heat to medium; cover and cook 5 minutes.
• Cut tomatoes into eight wedges. Add to skillet and cook, covered for 3 to 5 minutes.

ROTINI WITH CHICKEN, ASPARAGUS AND TOMATOES

Steps:

• Cook pasta directed on package, omitting salt and oil; drain.
• Meanwhile, spray 12-inch skillet with coating spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently until chicken is no longer pink in center. Add tomatoes and garlic; cook and stir 1 minute longer. Remove from heat.
• Stir cooked pasta, basil, vinegar and oil into chicken mixture. Top with cheese.

ASPARAGUS WITH TOMATOES

Steps:

• Heat oil in 10-inch skillet over medium heat. Cook onion in oil 2 to 3 minutes, stirring occasionally, until tender. Stir in tomatoes, lemon juice, honey and salt. Cook 1 minute, stirring occasionally. Remove mixture from skillet; keep warm.
• Wipe out skillet. Heat 1 inch water to boiling in skillet. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 7 to 10 minutes or until stalk ends are crisp-tender; drain. Place asparagus in serving dish. Top with tomato mixture.

TUSCAN-STYLE ROASTED ASPARAGUS

Steps:

• Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

STIR-FRIED ASPARAGUS AND TOMATOES

Steps:

• Blend water and cornstarch together in a small bowl.
• Stir in soy sauce and salt and set aside.
• Preheat wok or heavy skillet over high heat.
• Add oil and heat about 1 minute.
• Add asparagus and green onions and stir fry about 4 minutes.
• Add mushrooms and stir-fry for 1 minute more.
• Stir soy mixture.
• Push vegetables to the side of the wok.
• Pour soy mixture in center of wok.
• Let bubble slightly, then stir in vegetables.
• Cook and stir until mixture is bubbly.
• Add tomatoes and cook until heated through.

ASPARAGUS TOMATO STIR FRY

Steps:

• Snap off and discard woody bases from asparagus. Bias slice into 1 inch pieces.
• For sauce, combine chicken broth, soy sauce and cornstarch; set aside.
• Preheat a wok or large skillet over high heat; add oil.
• Stir fry the gingerroot in hot oil for 30 seconds.
• Add asparagus and green onions; stir fry for 3 minutes.
• Add mushrooms; stir fry about 1 minute more until vegetables are crisp tender.
• Push vegetables from center of wok; stir sauce; add to center of wok.
• Cook and stir until thickened and bubbly.
• Add tomatoes; heat through.
• Serve at once. Serve with rice if desired.

ASPARAGUS AND TOMATO TART

Steps:

• Preheat oven to 375 degrees F.
• Place the frozen pie crust onto a baking sheet. Prick the bottom of the crust with a fork and bake for 10 minutes.
• Saute the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. Add onion and asparagus tips to the skillet with the bacon fat and saute until tender, approximately 5 minutes.
• In a large bowl whisk together ricotta, milk and eggs. Add parsley, half the tomatoes and season with salt and pepper. Add asparagus and onion mixture and combine well. Pour egg mixture into the prepared crust.
• Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.
• In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper. Serve as garnish for tart.