Asparagus With Butter And Soy Sauce Recipes

Steps:

• In a large skillet, melt butter, combine the bouillon, celery salt and pepper. Add asparagus and toss to coat. Cover and cook for over medium-high heat for 2 minutes or until asparagus is crisp-tender, stirring occasionally. Stir in soy sauce; serve immediately.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
• Bake asparagus 12 minutes in the preheated oven, or until tender.
• Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Steps:

• In a large skillet, melt butter. Stir in the soy sauce, honey and garlic. Add asparagus; saute until crisp-tender.

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.

Steps:

• Preheat oven to 400°F (200°C).
• Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
• Bake asparagus 12 minutes in the preheated oven, or until tender.
• Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Steps:

• Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
• Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
• Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.

Steps:

• 1. Fill medium pot 1/2 way w/ H2O, & splash of vinegar & bring to boil. Reduce heat to med-low for gentle simmer. 1 egg at a time, crack into a small teacup. Slowly and gently slide each egg into simmering water. Poach until whites are just set and yokes are still runny, 3-4 mins. Using slotted spoon, carefully transfer eggs to plate. Set aside. 2. Meanwhile bring medium pot of salted water to a boil. Add asparagus and cook until just tender, about 30 seconds. Drain immediately and pat dry with a clean dish towel. 3. Heat oil in a large skillet over medium-high heat until very hot. Add asparagus and toss often until slightly blistered in parts, about 30 seconds. Carefully add soy sauce, shaking skillet to coat asparagus until soy sauce reduces, about 15 seconds. Immediately remove skillet from heat. Add 1 TBsp H2O and butter. Continue to shake skillet and toss asparagus until butter is melted creating a dark golden brown sauce (if butter and soy sauce don't fully emulsify, add up to 1 TBsp of H2O and continue to toss until they do). 4. Divide asparagus and sauce among 4 plates, top with reserved eggs, sprinkle with sea salt to taste and serve.

Steps:

• Arrange asparagus in a single layer on baking sheet; toss to coat with olive oil.
• Sprinkle with salt and pepper.
• Bake at 400 degrees for approximately 12 minutes or until tender.
• Just before asparagus is done, melt butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally.
• Do not burn the butter or let it get too brown, should be golden brown.
• Remove from heat; stir in soy sauce, and vinegar.
• Drizzle over asparagus, tossing well to coat.
• Serve immediately.