Spicy Asparagus Spears Recipes

P F CHANG'S SICHUAN-STYLE ASPARAGUS

Steps:

• The day prior to making this dish, drain and rinse 1 tbsp diced green chilies. Add to a bowl the drained chilies, soy sauce, chili-garlic sauce and rice vinegar. Refrigerate overnight.
• When ready to make the dish, add the content of the bowl to a food processor and pulse once or twice. Set aside.
• Slice the onion and trim and cut the asparagus spears into thirds. Grate the ginger and chop the garlic.
• Heat a dry wok or heavy frying pan on medium-high heat. It will be hot enough when water evaporates almost immediately after hitting the pan.
• Pour in the oil making sure to rotate the wok or pan to get all sides coated evenly as you pour.
• Toss in the ginger and garlic and stir-fry for one minute. Add the asparagus, onion and pureed green chili paste and stir-fry for another 2 minutes.
• Add the oyster sauce and cornstarch, continuing to fry for about another minute so the cornstarch thickens the sauce.
• Remove from heat and place into a serving dish. Sprinkle with sesame seeds and serve.

QUICK REFRIGERATOR SPICY ASPARAGUS SPEARS

Steps:

• Wash two large size mason jars and lids in hot soapy water, rinse and dry well.
• Cut the woody ends off the asparagus spears, making sure they aren't taller than the jar.
• Place two cloves of garlic, a large handful of fresh dill, half a tablespoon (1 ½ teaspoons) of coriander seeds, whole peppercorns, and 1/2 tsp crushed red pepper flakes into each jar.
• In a small saucepan over medium-low heat, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt dissolve.
• Add the water to the mixture. Set aside.
• In the two clean mason jars, tightly pack the asparagus spears evenly into each jar.
• Pour the brine mixture over the asparagus spears.
• Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any asparagus spears are exposed.
• Place the lids on the jars and screw on the rings until they are tight.
• Leave the jars in the fridge for 2 days before tasting. Enjoy!

QUICK-PICKLED SPICY ASPARAGUS

Steps:

• Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns.
• Combine vinegar, water, salt, and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.
• Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour.
• Place in the refrigerator until pickled, at least 2 days.

STIR-FRIED SPICY ASPARAGUS

Steps:

• Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths
• In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
• Transfer to a serving platter and scatter leaves on top. Serve immediately.

JULIE'S SPICY PICKLED ASPARAGUS

Steps:

• Sterilize 7 pint canning jars,lids & rings. Keep warm & clean.
• Wash any sand from asparagus and cut to fit jars.
• Place asparagus,onion 2 pieces of garlic, 1/4 teaspoons dill and the pepper into each jar.
• Into a pan place vinegar, water and salt. Place on high heat and bring to a boil for 5 minute.
• Pour some of the vinegar solution into each jar. Slide a knife carefully around the filled jar to release any air bubbles. Wipe rims and jar sides clean and place lid and ring on and hand tighten. Place on a rack into a boiling water bath,making sure lids are covered with 1 inch of water,bring water to another boil and time for 20 minutes.
• Carefully remove and place onto a towel to cool. Ready to eat in one month or later.

SPICY SAUTEED ASPARAGUS WITH TAMARI AND TOASTED GARLIC

Steps:

• Heat the olive oil over medium heat. Add the minced garlic and chile flakes, fry until the garlic is a golden color, about 2 minutes. Throw in the asparagus, tamari, and black pepper, to taste and saute for 10 minutes, or until the asparagus is tender.

SPICY CAJUN ASPARAGUS

Steps:

• Melt butter in large skillet.
• Add onion powder, seasoned salt and Cajun seasoning and stir to mix.
• Add aspragus, stirring just to coat.
• Cover and cook 5-7 minutes to crisp-tender.

NIF'S EASY GRILLED ASPARAGUS SPEARS

Steps:

• Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness - usually two thirds of the way down the spear.
• Place asparagus on a plate and drizzle oil over spears. Sprinkle with salt and then mix spears with your hands to coat.
• Place aspargus on medium-hot grill, horizontally so they won't fall through the grates. Occasionally roll spears with the back of a spatula so they rotate and cook all around.
• As they caramelize, asparagus should begin to brown in spots but should not be allowed to blacken or char. They are done when slightly wilted.
• Remove from grill and sprinkle with parmesan. Serve immediately.

STIR-FRIED ASPARAGUS AND BASIL WITH SPICY ORANGE SAUCE

Steps:

• Combine the orange juice, soy sauce, and hot red pepper flakes in a small bowl and set aside.
• Snap off the tough ends of the asparagus. If the asparagus are thin, cut them on the diagonal into 2-inch pieces. If the asparagus are average or thicker, cut the spears in half lengthwise and then on the diagonal in 2-inch pieces.
• Heat 1 tablespoon of the oil in a large nonstick skillet set over high heat. When the oil is shimmering but not smoking, add the asparagus and stir-fry for 2 minutes. Push the asparagus to the sides of the pan and place the garlic and ginger in the center. Drizzle the remaining 1 teaspoon oil over the garlic and ginger. Cook until fragrant, about 20 seconds. Add the orange juice mixture, toss to coat well, and cover. Cook until the asparagus are tender, 2 to 3 minutes, depending on the thickness of the spears.
• Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately.

SPICY FRIED ASPARAGUS STALKS

Steps:

• Cut the asparagus stems in half lengthwise.
• In a wok, heat the oil until very hot.
• Put in the stems and chilli flakes or chilli and fry for 30 seconds.
• Add the water and sugar and cook on a high heat for about 4 minutes or until the stems are nearly tender.
• This may take longer if your stems are especially thick.
• Add the soy sauce and cook a minute longer.
• Serve immediately.