PAN-FRIED ASPARAGUS WITH ONIONS
Everyone that I make this for absolutely loves it! The onions are a great flavor contrast to the asparagus. This vegetable dish pairs as a great side with everything...fish, meat, chicken, or pasta.
Provided by Laurie Brenner
Categories Side Dish Vegetables Onion
Time 16m
Yield 4
Number Of Ingredients 5
Steps:
- Melt 1 tablespoon butter in a large skillet over medium-high heat.
- Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes.
- Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt.
- Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.
Nutrition Facts : Calories 77.7 calories, Carbohydrate 5.4 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 3.7 g, Sodium 125.9 mg, Sugar 2.5 g
PAN-FRIED GARLIC ASPARAGUS
This is a really simple, quick way to cook asparagus. The asparagus turns out crisp-tender and encrusted with browned parmesan cheese. Pleasing to both the eye and the taste buds!
Provided by MarthaStewartWanabe
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare asparagus spears. First rinse thoroughly and cut off fibrous ends. To do this, pull one spear out of the bunch. Gently bend the spear until it snaps. Then cut the remaining spears at the same length as the first.
- Heat oil in a large skillet over medium heat.
- Cook garlic and shallots for five minutes or until tender but not translucent.
- Add asparagus and parmesan to skillet and toss in oil, garlic and shallots. Salt and pepper to taste.
- Cook for 8-10 minutes at medium / medium-high heat or until asparagus and parmesan begin to brown, and shallots are caramelized.
Nutrition Facts : Calories 106.1, Fat 7.7, SaturatedFat 1.4, Cholesterol 2.2, Sodium 346.5, Carbohydrate 7.2, Fiber 2.4, Sugar 1.5, Protein 4.1
ASPARAGUS WITH CARAMELIZED ONIONS
I saw this on a Rachel Ray episode on Food Network and thought I'd give it a try. I really enjoyed it. I made one change by adding the balsamic vinegar.
Provided by Chef Mean Green
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat.
- Add onions and cook until caramel colored, stirring occasionally.
- Pour 1-inch of water into a skillet and bring to boil.
- Add salt and asparagus and cook 3 minutes, drain.
- Stir mustard, balsamic vinegar, thyme and pepper into onions and toss with asparagus to coat.
Nutrition Facts : Calories 132.9, Fat 10.5, SaturatedFat 1.5, Sodium 46.3, Carbohydrate 8.7, Fiber 3.1, Sugar 3.3, Protein 3.3
PAN-FRIED ASPARAGUS WITH SHALLOTS
Steps:
- In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.
BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS
Make and share this Buttery Pan Roasted Mushrooms and Asparagus recipe from Food.com.
Provided by akgrown
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
- Add mushrooms and cook until they start to brown, stirring often.
- Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.
Nutrition Facts : Calories 201, Fat 17.8, SaturatedFat 11, Cholesterol 45.8, Sodium 174.3, Carbohydrate 8.9, Fiber 3.5, Sugar 3.5, Protein 5.2
ROASTED ASPARAGUS, MUSHROOMS AND ONIONS
One of our favorite ways to make asparagus. We love all of the ingredients and this is great for company because you can make it up ahead of time and just pop in the oven when ready. This can easily be scaled down from 12 servings. From epicurious.com.
Provided by lazyme
Categories Onions
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
- Gently toss all ingredients in a large bowl until vegetables are coated with oil.
- Spread evenly on baking sheets.
- Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
- If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.
PAN-FRIED ASPARAGUS
I love asparagus, and if you do, then you'll love this recipe. Nothing fancy, and it's ready in minutes. Great as a side dish; I love to make a meal out of it, by adding thin slices of chicken or beef, even shrimp. I like to put grated Parmesan cheese on top.
Provided by FLUFFSTER
Categories Cheese
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium-high heat.
- Stir in the olive oil, salt, and pepper.
- Cook garlic in butter for a minute, but do not brown.
- Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
SPICY STIR-FRIED PORK, ASPARAGUS, AND ONIONS WITH LEMON GRASS
This is a fantastic stir-fry! It serves 3-4 people (or even two big eaters) and I recommend serving it with plain rice. Recipe is adapted from 'The New Best Recipe'. Enjoy!
Provided by tigerduck
Categories Pork
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Freeze the tenderloin until firm, 20 to 30 minutes. Cut the tenderloin crosswise into 1/3-inch-thick medallions. Slice each medaillon into 1/3-inch-wide strips.
- Combine the pork, 1 tsp fish sauce, and the soy sauce in a small bowl.
- Whisk the remaining 2 tbsp fish sauce, the chicken broth, lime juice, brown sugar, and cornstarch in a measuring cup.
- Combine garlic, lemon grass, red pepper flakes and 1 tbsp of the oil.
- Heat 1 1/2 tsps oil in a nonstick 12-inch skillet or in a wok over high heat until smoking; add half of the pork to the skillet and cook, stirring occasionally and breaking up the clumps, until well browned, about 2 minutes. Transfer pork to a bowl. Repeat with an additional 1 1/2 tsps oil and the remaining pork.
- Add 1 tbsp oil to the now-empty skillet or wok; add the asparagus and cook, stirring every 30 seconds, until lightly browned, about 2 minutes. Add the water, cover the pan, and lower the heat to medium. Steam the asparagus until tender-crisp, about 2 minutes; transfer the asparagus to the bowl with the pork.
- Add the remaining 1 1/2 tsps oil to the skillet or wok; add the onion and cook, stirring occasionally, until beginning to brown and soften, about two minutes.
- Clear the center of the skillet; add the garlic and lemon grass mixture to the clearing and cook, mashing the mixture with a spoon, until fragrant, about 1 minute, then stir the mixture into the onion. Return the pork and asparagus to the skillet and toss to combine. Whisk the sauce to recombine, then add to the skillet/wok; cook, stirring constantly, until the sauce is thickened and evenly distributed, about 30 seconds. Transfer to a serving platter and sprinkle with the thai basil. Serve immediately.
Nutrition Facts : Calories 390.9, Fat 22.6, SaturatedFat 5, Cholesterol 74.8, Sodium 1281.9, Carbohydrate 20.4, Fiber 4, Sugar 9.2, Protein 29.2
SHAHANA'S PAN-FRIED ASPARAGUS WITH ONIONS
A tasty way to serve Asparagus. If you do not like having to cut the long stalks on the dinner plate just cut the stalks in 1 1/2 inch lengths before cooking and cut the onion slices in quarters.
Provided by Shahana
Categories Onions
Time 11m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 5
Steps:
- Melt first amount of butter in a skillet over medium heat.
- Add asparagus and cook until bright green but still firm.
- Stir in second amount of butter and the onion into the asparagus.
- Sprinkle with onion powder.
- Cook and stir until onion is softened and asparagus are crisp-tender.
Nutrition Facts : Calories 67.4, Fat 5.9, SaturatedFat 3.6, Cholesterol 15.1, Sodium 60.8, Carbohydrate 3.2, Fiber 1.5, Sugar 1, Protein 1.9
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