Stir Fried Asparagus With Garlic Recipes

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.

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:

• Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in asparagus and garlic; saute for 3 to 5 minutes, or until slightly cooked and heated through.
• Drizzle with teriyaki sauce and serve immediately.

Steps:

• Heat a non-stick wok or skillet over medium-high heat (375-425F / gas mark 5) for 30 seconds.
• Add chili oil, shallots, and garlic; saute until the shallots are tender and beginning to brown (2-3 minutes).
• Add asparagus and continue to cook until it begins to soften and color (2-3 minutes).
• Add stock; cook over medium heat (350F / gas mark 4) until asparagus is tender and all moisture has evaporated (5-10 minutes).
• Season with salt and pepper; toss until well mixed.
• Serve hot.

Steps:

• Wash asparagus, trim and discard woody ends. Peel lower parts of stems, if necessary, and slice in half on the diagonal. Wash and drain well. Heat peanut oil in a hot walk until service seems to shimmer slightly. Add garlic and salt and stirfry for 10 seconds. Add asparagus and stirfry for one minute. Add wine or sherry and stirfry for 30 seconds. Pour in stock and stirfry for a further 30 seconds or until asparagus is just tender. Lastly, add sesame oil and serve immediately.

Steps:

• Clean asparagus and snap off tough ends, leave whole.
• Heat skillet and olive oil (use skillet with lid).
• Add asparagus and cook on medium-low heat (so that asparagus doesn't burn) Turning asparagus occasionally.
• Add garlic and salt to taste, Cook asparagus to tender crisp.
• serve.

Steps:

• In a skillet or wok, heat oil; stir-fry the asparagus, onion and garlic over medium-high heat until tender.
• Add the almonds, lemon juice, soy sauce and lemon peel; toss gently to coat.
• Sprinkle with Parmesan cheese (optional).

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 butter in a skillet over medium-high heat.
• Stir in the olive oil, salt and pepper.
• Cook garlic in butter for a minute, but do not brown.
• Add asparagus, and cook for 10-12 minutes, turning asparagus to ensure even cooking.

Steps:

• In a skillet or wok, heat oil; stir-fry the asparagus, onion and garlic over medium-high heat until tender. Add the almonds, lemon juice, soy sauce and lemon zest; toss gently to coat. Sprinkle with Parmesan cheese.

Steps:

• Stir soy sauce and sugar in small bowl until sugar dissolves. Heat oil in heavy large skillet. Add garlic and stir 15 seconds. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add soy mixture and toss until asparagus is coated, about 1 minute longer. Season with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve.

Steps:

• In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and ginger until blended; set aside. , In a small skillet or wok, stir-fry the asparagus, mushrooms, carrot and garlic in oil until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• Snap off the ends of the asparagus where they break naturally and peel the spears. Slant-cut them about one-inch long.
• Beat the lemon juice and mustard and set aside.
• Heat the oil in a wok or skillet. Add the garlic, stir-fry about a minute, then add the asparagus and stir-fry about 5 minutes, until they are crisp-tender, lightly seared but still bright green. Stir in the lemon-mustard.
• Season to taste with salt and pepper, stir in the scallions and stir-fry another few seconds. Transfer to a serving dish.

Steps:

• Bring a large pot of water to a boil. Add asparagus and blanch until the asparagus turns a vibrant green, about 1 minute. Transfer asparagus to an ice bath to stop the cooking process. Remove asparagus from the ice bath, drain, and set aside.
• Heat olive oil in a large skillet over medium heat. Add garlic and cook, stirring constantly, just until it becomes fragrant, about 30 seconds. Season with pepper flakes, add asparagus, and quickly toss in the seasoned oil. Heat until asparagus is just crisp-tender, not overly soft, 1 to 2 minutes.
• Stir in olives and season with salt and pepper. Serve with lemon wedges.