Skinny Sauteed Asparagus Recipes

SAUTEED ASPARAGUS

Steps:

• Snap off the woody ends of 2 bunches medium asparagus; discard. Slice the spears diagonally into 2-inch pieces. Heat 3 tablespoons olive oil in a skillet over medium heat; add the asparagus and cook until tender but still bright green, about 2 minutes. Season with salt and pepper. Remove from the heat and toss with the juice of 1 lemon. Top with 1/4 cup toasted sliced almonds, and lemon zest to taste.

~ SKINNY SAUTEED ASPARAGUS ~

Steps:

• Trim tough bottoms of asparagus ( About 2 inches ) maybe more depending how big your asparagus is. In a medium saucepan, bring 2 cups water, salt, garlic powder and bullion to a boil.
• Once boiling add the asparagus and spread out evenly so it cooks evenly. Lower heat to simmer and simmer for 4 -5 minutes or until crisp tender. Immediately rinse with cold water or add to ice bath, to stop cooking process. Drain well.
• In same skillet, over medium heat add oil, red pepper flakes, garlic, red onion and parsley. Swirl around and cook a few seconds.
• Add asparagus and saute until starting to brown some and vegetables are tender. Tossing to coat with onion/ garlic mixture. I also re seasoned with some salt & pepper.
• Plate, salt and pepper and drizzle with balsamic if desire. Enjoy!

SAUTEED ASPARAGUS

Steps:

• 1. Snap the tough ends from the asparagus by hand (don't use a knife, you won't get all the tough parts). This recipe can be made with spears or can be chopped.
• 2. Bring water to a boil, blanch the asparagus. About 5 minutes for thick stems, 2 for thin stems. Drain.
• 3. Melt the butter in a pan. Saute the garlic until golden brown. Add the asparagus, salt and pepper and saute for a minute. Serve immediately.

SAUTéED ASPARAGUS

Steps:

• Trim the woody ends from the base of the asparagus spears by cutting off the bottom 2 inches or by snapping it off with your hands.
• Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the asparagus in a single layer and cook, turning occasionally, until lightly golden and almost tender, 8 to 10 minutes. (Cut a small piece from the end of one asparagus to see if it's near tender.)
• Reduce the heat to low. Add the butter, garlic, salt and pepper and stir to coat the asparagus. Cook until the garlic is softened and fragrant, 1 to 2 more minutes. Immediately transfer to a serving plate.
• Just before serving, squeeze the juice from the lemon half over the asparagus and sprinkle with parmesan cheese. Serve immediately.

SAUTEED ASPARAGUS

Steps:

• Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest.

SAUTEED GARLIC ASPARAGUS

Steps:

• Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

SAUTEED ASPARAGUS

Steps:

• Drizzle olive oil into a large skillet over medium-high heat and heat. Once oil is hot add asparagus spears; cover and cook for 5 minutes, stirring occasionally. Add water and cover to steam asparagus and keep it from drying out. Continue cooking for another 5 minutes or until asparagus is tender. Season with salt and pepper.

GARLIC-SAUTEED ASPARAGUS

Steps:

• Heat olive oil and sesame oil in a wok or skillet over medium-high heat; add garlic and decrease heat to medium. Cook and stir garlic until fragrant, about 1 minute. Add asparagus, soy sauce, and water to garlic; cook and stir until liquid is mostly evaporated, about 3 minutes. Cover wok and cook until asparagus are tender yet firm to the bite, 5 to 10 minutes more.

QUICK SAUTEED ASPARAGUS - HCG FRIENDLY

Steps:

• Add asparagus in a saute pan along with water over medium heat.
• Stir frequently, for approximately 2 -3 minutes.
• Add remaining spices, squeezed juice of half lemon and more water if needed; cover and cook for 3 minutes or until crisp-tender.
• Enjoy!