Spicy Asparagus With Garlic Recipes

Steps:

• Snap off and discard bottoms of asparagus, then cut into 2-inch pieces (halve thicker pieces lengthwise first).
• Set wok over high heat and add vegetable oil. Add dried peppers and let sizzle, then add asparagus, tossing well to coat. Season with salt and pepper. Stir-fry for a minute or so, then add chile paste, garlic, ginger, orange zest and jalapeño. Continue cooking over high heat for a minute, maybe less, until asparagus is cooked but still firm and bright green. (It will continue cooking off the heat.)
• Mound asparagus on a serving platter and drizzle with sesame oil. Sprinkle cilantro, green onion and sesame seeds over the top.

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.

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.

Steps:

• Heat a cast-iron pan or broiler, or prepare a charcoal grill. Make the chimichurri sauce: In a small bowl, stir together chopped green garlic, parsley, oregano, olive oil and 1/4 cup water. Season to taste with salt and pepper.
• Spread asparagus on a baking sheet, drizzle very lightly with oil and sprinkle with salt.
• Transfer asparagus to hot cast-iron pan or to a grill grate that is placed very close to live coals; alternatively if broiling, place pan as close to broiler element as possible. Let asparagus cook for 4 to 5 minutes, until nicely charred, with a few burnt and blistered spots. Asparagus cooked this way tastes best if slightly undercooked and still bright green.
• Put cooked asparagus on a platter. Stir vinegar into chimichurri and spoon sauce generously over spears. Top with crumbled feta and olives, then sprinkle with crushed red pepper and serve.

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.

Steps:

• In a large skillet, melt butter. Stir in the onion powder, seasoned salt, Cajun seasoning and red pepper flakes. Add asparagus spears, stir gently to coat. Cover and cook 5-7 minutes or until crisp-tender, stirring occasionally.

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.

Steps:

• Break off tough ends and cut asparagus into 2 inch lengths
• Steam the asparagus until reaches desired doneness.
• Mix the sauce ingredients in small bowl.
• Pour sauce over asparagus and serve immediately.

Steps:

• Cut the chicken in one-inch cubes. Beat the egg white lightly and mix it with half the cornstarch and salt to form a smooth paste. Set aside.
• In another bowl, mix the rice wine, soy sauce, stock and remaining cornstarch to form a smooth paste.
• Toss the chicken into the egg white-cornstarch mixture. Heat the oil in a wok or large skillet. Fry the chicken cubes until golden and remove with a slotted spoon. Drain on paper towels. Pour off the oil, leaving about one tablespoon in the wok.
• Add the garlic, ginger and scallions and stir-fry for one minute. Add the asparagus and stir-fry for two minutes, or until bright green. Add the chicken and chili paste and mix thoroughly. Add the rice wine mixture and stir well. Just before removing from heat, stir in the sesame oil. Sprinkle with coriander and serve.

Steps:

• Freeze the steak until partially firm. Slice the beef into thin strips.
• Combine the cornstarch, water, salt and pepper in a large mixing bowl and mix well. Add the beef and toss to coat.
• Mix the broth, soy sauce and ketchup in a small bowl and set aside.
• Heat wok or skillet over high heat until hot. Add 1Tablespoon of the oil and the garlic. Stir fry for 20 seconds. Add half the beef mixture and stir fry until beef is brown. Then remove with slotted spoon and stir fry the rest of the beef. Remove as before, then add the rest of the oil. Stir fry the asparagus for two minutes, then add the pepper and onion for 2 more minutes.
• Return the beef to the wok and stir in the broth mixture. Cook until bubbly, stirring constantly. Cook covered one minute longer.

Steps:

• Heat a wok or large, deep skillet over high heat.
• Add oil, making sure bottom of pan is completely oiled.
• Add garlic and minced chile, toss until garlic begins to turn golden; about 15 seconds.
• Add the asparagus; stir-fry until coated with oil, about 15 seconds.
• Add the soy sauces, sugar, basil, and 1 T water; stir-fry until basil starts to wilt.
• Serve hot.
• Garnish with sliced chiles.
• For Vegetarian do not use the fish sauce, use the soy sauce.

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.

Steps:

• In a medium size bowl add garlic chili pepper sauce, garlic, sugar, lime juice and 2 teaspoons of the fish sauce; mix well.
• Add shrimp and mix until covered with sauce; set aside to season.
• Diagonally trim asparagus into one inch pieces. *If thicker asparagus is used, boil in salted water 2-3 minutes.
• Drain, and immediately cool down in ice water; drain well.
• Heat oil in a large skillet over a high heat.
• Add asparagus, remaining teaspoon of fish sauce, and fresh cracked pepper.
• Stir-fry 3-5 minutes, or until asparagus is tender-crisp.
• Add shrimp mixture to skillet.
• Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients.
• Serve immediately with hot Jasmine rice & chopped cilantro(if desired).

Steps:

• Prepare asparagus by trimming ends to remove tough ends.
• Place in a glass baking dish.
• Melt the butter in a microwave proof bowl.
• Add the vinegar, Worcestershire, chulula and lime juice and mix well to break up any dry ingredients.
• Pour over the asparagus and toss.
• Marinade for 15 minutes, tossing occasionally.
• Place on the grill and cook until al dente, approximately 5 - 7 minutes (depends on the size of your asparagus, more for thicker, less for thinner).