Asparagus Squash And Red Bell Pepper Sauté Recipes

ASPARAGUS, SQUASH & RED PEPPER SAUTE

Steps:

• In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.

ASPARAGUS, SQUASH, AND RED BELL PEPPER SAUTé

Steps:

• Heat the oil in a wide skillet or steep-sided stir-fry pan. Add the garlic and sauté over low heat until golden.
• Add the wine, bell peppers, squash, asparagus, and optional scallions.
• Sauté over medium-high heat, stirring frequently, until all the vegetables are tender-crisp to your liking, 5 to 8 minutes. Season with salt and pepper, and serve.

SAVORY SQUASH & RED PEPPER MEDLEY

Steps:

• Sautee the first 4 ingredients in olive oil.
• Add fresh basil and dried oregano.
• Remove from heat. Add hummus - should very lightly coat squash mixture.

SAUTEED GARLIC ASPARAGUS WITH RED PEPPERS

Steps:

• Heat oil in a skillet and add garlic cook 2 minutes then add the the bell pepper and asparagus Saute until the asparagus is heated through.
• Remove from heat and season with salt& pepper and the vinegar.

SAUTEED SQUASH MEDLEY

Steps:

• In a large skillet, saute the squash, zucchini, mushrooms, onion and red pepper in butter for 8-10 minutes or until tender. Stir in garlic salt and pepper; sprinkle with cheese.

YELLOW SQUASH AND PEPPERS

Steps:

• In a large skillet, saute the squash, onion and peppers in oil for 4-5 minutes or until crisp-tender. Add the remaining ingredients. Reduce heat to medium. , Cook, uncovered, for 3-4 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon.

GRILLED OR OVEN ROASTED BELL PEPPERS AND ASPARAGUS

Steps:

• Fire up the grill or preheat oven to 400 degrees.
• Make butter sauce (or olive oil) by mixing melted butter with red pepper flakes, dried minced onions, and minced garlic.
• Line a cookie sheet with foil.
• Trim asparagus and cut off hard ends.
• Arrange asparagus spears and sliced bell peppers on foil lined cookie sheet.
• Coat vegetables with salt and fresh ground black pepper.
• Dirzzle butter sauce over vegetables. Toss to coat evenly.
• Bake for 20 minutes or until asparagus is just tender, but still crisp.

YELLOW SQUASH AND RED PEPPER SAUTE

Steps:

• Heat a skillet to medium high and add olive oil.
• Add squash, onions, and red pepper.
• Season to your liking. Salt and pepper now with fresh asil at the end if you wish.
• Saute until lightly browned and tender crisp.
• Sprinkle with basil chiffonade and serve.

ASPARAGUS, SQUASH, AND RED PEPPER SAUTé

Steps:

• Heat the oil and wine in a wide skillet. Add the bell peppers, squash, and asparagus, and sauté over medium-high heat, stirring frequently, until all the vegetables are tender-crisp to your liking, about 8 minutes. Season with salt and pepper, and serve.
• Now that the seasons for fresh produce have been stretched by imports, it's not quite as much of a thrill to see the first asparagus of early spring. A pity, since I once considered the arrival of asparagus to the market as much an awaited sign of spring as forsythia and robins. Still, I like to stick with vegetables that are in season by buying locally. Freshly picked, slender asparagus is more agreeable to my eyes and palate than thick, stringy imported winter asparagus.
• Spring asparagus needs to have only about half an inch trimmed off the bottom of the stalks; scraping is unnecessary when the stalks are slender. Asparagus makes a good side dish, simply steamed, with a tiny bit of nonhydrogenated margarine or whipped butter added. Microwave cooking yields good results; place the stalks in a small casserole dish with just enough water to keep them moist. Cover and cook until tender-crisp to your liking. How long this takes depends on the quantity and quality of the asparagus, so test often and serve right away.
• Another great way to prepare slender asparagus is to cut it into 2- to 3-inch lengths and sauté it in olive oil with minced garlic.
• Calories: 73
• Total Fat: 4g
• Protein: 1g
• Carbohydrate: 5g
• Cholesterol: 0mg
• Sodium: 5mg

ROASTED SQUASH AND ASPARAGUS

Steps:

• Preheat oven to 450 degrees F.
• Place squash rings in a plastic bag with olive oil, salt and pepper. Shake until well coated. Place on a baking sheet in a single layer. Cook, turning once until squash is softened and almost cooked through, about 25 minutes. About halfway through cooking, add the asparagus and continue roasting until all are tender.

ASPARAGUS WITH RED PEPPER SAUCE

Steps:

• Coarsely chop the bell peppers and onion. Place them in a heavy pot with the rest of the ingredients except the asparagus and the remaining yellow bell pepper. Simmer, covered, over low heat for 30 minutes. The mixture should be very soft. Uncover and let it cool to room temperature.
• Put the cooled mixture into a food processor or blender and puree until smooth. Then press the sauce through a fine sieve to eliminate bits of skin.
• Heat boiling water in the bottom of a steamer. Put the asparagus in the steamer basket, cover, and cook until done, about three minutes.
• Spoon some red pepper puree on each of four salad plates. Arrange the asparagus neatly on top. Garnish each plate with the diced pepper and a few grindings of black pepper.

ROASTED ASPARAGUS, YELLOW SQUASH, CARROTS AND RED ONION

Steps:

• Preheat oven to 400.
• Toss veggies with the olive oil, cayenne, cumin and coriander on a large baking sheet. Add salt and pepper to taste.
• Roast veggies for 20 minutes or until crisp-tender.
• Meanwhile, in a small bowl, mix pomegranate molasses (or balsamic), orange juice, lemon juice, lemon zest and herbs.
• Toss with roasted veggies and serve.

ASPARAGUS, JULIENNE CARROTS, AND RED PEPPERS

Steps:

• Fill a saute pan with water and bring to a simmer. Add the asparagus and cook for 30 seconds. Add the carrots and peppers and cook for another 10 seconds. Strain the water and season the veggies with butter, salt, and freshly ground black pepper. Serve immediately.

SAUTEED ASPARAGUS WITH RED PEPPERS & OLIVES

Steps:

• In a large skillet, heat the oil over medium and add the onion, asparagus and the pepper and saute for about 2 minutes, or until the asparagus becomes tender (but remains crisp).
• Toss in the chopped olives and the lemon juice and cook another minute.
• Serve immediately.

SAUTEED ASPARAGUS WITH RED BELL PEPPER AND ONIONS

Steps:

• Wash asparagus and discard ends, cut into half.
• Cut Red Bell Pepper and Red Onion length wise.
• Heat Olive oil in the pan, Add Asparagus, Red Bell Pepper, Red Onion. Stir couple times until Asparagus are tender.
• Add crushed Red Pepper and grated Black Pepper and Salt.
• Cook for couple more minutes.
• Serve on the plate, sprinkle Parmesan Cheese.