SAUTEED SUGAR SNAP PEAS
Steps:
- Remove and discard the stem end and string from each sugar snap pod.
- Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
- Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.
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
SAUTEED ASPARAGUS WITH RED PEPPERS & OLIVES
Delicious as a side dish, this easy saute becomes a simple vegetarian entree tossed with pasta and sprinkled with cheese.
Provided by Dancer
Categories Vegetable
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 6
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 ONIONS AND PEPPERS
Steps:
- Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
- Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.
SAUTEED SPRING PEAS, ASPARAGUS, RED PEPPERS AND ONIONS
This is a wonderful side dish from "What To Have For Dinner" by Martha Stewart. Fast, easy and delicious. We enjoy this with lamb chops especially -- but excellent with a variety of main dishes.
Provided by Pianolady
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Boil the fresh peas and asparagus separately until crisp-tender, about 1 minute each.
- Plunge into cold water to stop the cooking process; drain.
- In a large skillet, heat olive oil and butter over medium heat.
- Add onion and bell pepper and cook until slightly wilted, about 3 minutes.
- Add peas, asparagus, salt and pepper, and cook for 1 to 2 minutes.
- Increase heat to high and add chicken stock; cook until reduced by half-- about 3 minutes.
- Enjoy!
Nutrition Facts : Calories 153.4, Fat 5.7, SaturatedFat 1.6, Cholesterol 3.8, Sodium 462.9, Carbohydrate 20.5, Fiber 7.1, Sugar 8.4, Protein 7.8
ASPARAGUS WITH ROASTED RED PEPPERS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.
ROASTED ASPARAGUS AND PEAS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 12 servings
Number Of Ingredients 7
Steps:
- Zest the lemons and lay out the zest to dry it slightly, about 30 minutes.
- Preheat the oven to 450 degrees F.
- Mix the lemon zest with the salt in a small bowl and set aside. Cut 2 of the lemons in half and set aside.
- Drizzle the asparagus with olive oil on a baking sheet and toss to coat. Roast until the asparagus have some blackened bits, about 10 minutes. Sprinkle the peas all over the asparagus, toss and squeeze on the juice of the 2 cut lemons. Return to the oven for 3 minutes.
- Serve on a big platter and sprinkle with the lemon salt, basil and parsley before serving.
SAUTEED PEAS AND RED ONION
This is a delicious accompaniment to our Rib Roast with Rosemary-Garlic Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Heat 2 tablespoons butter in a large skillet over medium. Add onion, and season with salt and pepper. Cook, tossing occasionally, until onion begins to soften, 2 to 3 minutes.
- Add peas; cover skillet, and cook, stirring occasionally, until peas are warmed through and tender, 6 to 10 minutes. Remove from heat.
- Add remaining tablespoon butter; stir until melted. Season with salt and pepper, and serve.
Nutrition Facts : Calories 125 g, Fat 5 g, Fiber 4 g, Protein 6 g
PAN-SEARED ASPARAGUS WITH CRISPY GARLIC
Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
- Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.
ROASTED ASPARAGUS AND RED ONION QUESADILLAS
Categories Cheese Onion Appetizer Bake Broil Super Bowl Vegetarian Asparagus Poker/Game Night Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 as a Luncheon or Supper Entrèe; 8 as an Hors d'oeuvre
Number Of Ingredients 11
Steps:
- For Quesadillas:
- Preheat oven to 500°F.
- In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper to taste until coated well. In another large shallow baking pan, toss onion with 1 1/2 teaspoons oil until coated well. Roast vegetables in upper and lower thirds of oven, shaking pans occasionally and switching position of pans in oven halfway through baking, until tender and lightly browned, about 10 minutes. Cool vegetables and cut asparagus into 1/2-inch-thick slices.
- Preheat broiler.
- Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, pepper Jack, and coriander among them. Cover quesadillas with remaining 4 tortillas.
- Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes. With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes.
- Make cumin lime cream while quesadillas broil.
- For Cumin Lime Cream:
- In a small bowl, whisk together well cream ingredients.
- Cut quesadillas into wedges and serve with cumin lime cream.
SAUTEED GARLIC ASPARAGUS WITH RED PEPPERS
Some of you may want to steam the asparagus first but I like the taste of crunchy asparagus just heated through - Look at the fat and calorie count of this recipe
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 46.2, Fat 1.9, SaturatedFat 0.3, Sodium 3.4, Carbohydrate 6.2, Fiber 2.8, Sugar 2.9, Protein 2.8
SAUTEED ASPARAGUS WITH RED BELL PEPPER AND ONIONS
Make and share this Sauteed Asparagus With Red Bell Pepper and Onions recipe from Food.com.
Provided by rasoiyo
Categories Onions
Time 12m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 193.2, Fat 14.3, SaturatedFat 2.1, Cholesterol 0.4, Sodium 42.6, Carbohydrate 13.9, Fiber 6, Sugar 5.5, Protein 6.5
SAUTEED ASPARAGUS AND PEAS
For extra flavor, add a splash of lemon juice or a sprinkling of fresh dill or parsley just before serving.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 4
Steps:
- In a 12-inch skillet, melt butter over medium. Add asparagus; cook, stirring occasionally, until bright green and slightly softened, about 5 minutes.
- Add peas; cook, stirring, until asparagus are tender and peas are heated through, about 5 minutes. Season with salt and pepper. Serve.
Nutrition Facts : Calories 139 g, Fat 6 g, Protein 7 g
ASPARAGUS, SQUASH, AND RED PEPPER SAUTé
An appealing vegetable trio is enlivened by a wine-scented sauté.
Yield 4 to 6 servings
Number Of Ingredients 6
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
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