Healthy-sauteed-asparagus-recipes, step 1 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.. Press or finely chop garlic and let it sit for at least 5 minutes to enhance its health-promoting properties. heat 3 tbs broth over medium heat in a stainless steel skillet. when broth is heatiing, snap off the woody bottom of asparagus stems, then cut the spears into 2-inch lengths., step 1 heat oil in a large skillet over high heat. when oil shimmers, add asparagus, salt, and pepper. saute, stirring frequently, until asparagus is crisp-tender, about 3 minutes..
No blanching necessary for this quick and easy sauteed asparagus recipe. this italian side dish is ready in just 15 minutes. the addition of garlic and lemon juice creates the best asparagus recipe., directions heat the olive oil in a large skillet over medium heat. add the garlic and cook, stirring, until fragrant, about 30 seconds. add the asparagus, 1/4 teaspoon salt and some pepper and.... Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. arrange the spears in a single layer on the pan. bake just until the base of the asparagus is easily pierced through by a fork., heat the olive oil in a large skillet over medium-high heat until shimmering. add the asparagus spears in a single layer, and gently roll to coat in the oil. season generously with salt and pepper. add the garlic, and cook, stirring often, until just tender, 1-2 minutes..
This sauteed asparagus is tender asparagus stalks cooked in butter, garlic and an assortment of herbs. a ten minute side dish that pairs perfectly with chicken, fish, pasta and seafood., lemon juice - 1 tbsp parboil the asparagus, green peas, and red peppers for about 2 to 4 minutes. parboil the carrots and baby corn until tender. in a large pasta cooker, boil the pastas until soft.