Teriyaki Asparagus Recipes

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:

• 1. Melt the butter in a large skillet. Add the asparagus, mushrooms and shallot. Sprinkle a little salt over and stir fry until mushrooms have released their water and browned a bit. Add the garlic and stir fry 30 more seconds. Stir in the Teriyaki sauce. Garnish with sesame seeds and serve

Steps:

• In a large bowl, mix the honey teriyaki sauce and wine. Place chicken in the bowl, and coat with the marinade. Cover, and marinate in the refrigerator at least 1 hour (it is best if you can marinate overnight).
• Preheat oven to 375 degrees F (190 degrees C).
• Discard marinade, and arrange chicken breasts in a baking dish. Bake 15 minutes in the preheated oven, until almost done.
• Place the asparagus in a pot fitted with a steamer basket over 1 inch of boiling water, and steam 5 minutes, until tender.
• Place 4 asparagus spears on each chicken breast, and top each breast with a slice of Swiss cheese. Return to oven, and continue baking 10 minutes, or until cheese is melted and chicken juices run clear.

Steps:

• In a small bowl, mix teriyaki marinade, water, cornstarch and pepper until smooth. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 6-8 minutes. Remove from pan., Stir-fry onion, green pepper, red pepper and asparagus in remaining 1 tablespoon oil until vegetables are crisp-tender 4-5 minutes. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice and if desired, soy sauce and top sesame seeds.

Steps:

• Steam/cook asparagus until tender-crisp.
• Meanwhile, stir together almonds, olive oil, cider vinegar, teriyaki sauce, sugar, ginger, and pepper.
• Pour over the cooked asparagus and toss to coat well.
• Serve right away or chill for 1-2 hours and serve cold.

Steps:

• Heat vegetable oil in a large skillet until hot.
• Saute asparagus, peppers, onions, garlic and mushrooms for 3-5 minutes.
• Mix in chicken, rice and cranberries. Saute an additional 5-7 minutes.
• Combine cornstarch, teriyaki and chicken broth.
• Stir mixture into sauté mix and cook until thickened.
• Serve hot.