Cooking Challenge: Asparagus

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NAME OF RECIPE: Pan-Fried Asparagus

INGREDIENTS:
* 1-2 tablespoons unsalted butter
* 1-2 tablespoons olive oil (I usually do 2 turns of the pan
* 1 teaspoon coarse salt
* 1/4 teaspoon ground black pepper
* 3 cloves garlic, minced
* 1 pound fresh asparagus spears, trimmed

DIRECTIONS:

1. Drizzle the olive oil in a pan, add the butter and seasonings. When the butter is melted, saute the asparagus until crisp tender, and add the garlic at the very end after lowering the heat.

CALORIES PER SERVING: 139 calories per serving

HOW MANY IT SERVES:4

OPINIONS ON HOW IT TASTED, ETC: This is my favorite way to make asparagus...the garlic adds a great kick to it!

Threw this together with the boyfriend a few weeks ago. Enjoy!

Orange Pork and Asparagus Stir Fry
Serves 3

1 Tbsp olive oil
12 oz lean pork loin (we used super lean boneless chops), cut into 3/4 inch pieces
1 Tbsp cornstarch
2.5 Tbsp less sodium soy sauce, divided
1/2 large onion, chopped
l large carrot, chopped
1/2 bunch asparagus, chopped into 1 inch pieces
1/4 cup pure squeezed 100% orange juice
1 tsp brown sugar
1/2 tsp hot pepper sauce (we use sriracha)
1/2 cup jasmine rice

In a medium bowl, toss together pork pieces, cornstarch and 1 Tbsp of soy sauce. Marinade for 20 mins in the fridge (or however long it takes you to prep everything else).
Combine remaining soy, orange juice, brown sugar, and hot pepper sauce in a small bowl and reserve.
Cook jasmine rice per directions and keep warm (do this while you're stir-frying).
Heat oil in a medium skillet on medium-high heat. Add pork, stirring every few mins, until browned and just cooked through. Remove with juices and reserve.
Spray the skillet with cooking spray and add onion and carrot and brown for several minutes. Add a splash or two of water if needed to avoid sticking (and to deglaze the pan) - you may wish to cover for a min or two to steam the carrots and soften them. After 5 mins, add the asparagus and brown for a few more mins - (I like to get some serious colour on my veggies so I keep the heat up and watch them carefully). Once everything is browned and tender, add reserved meat and orange juice mixture. Toss to combine and heat for 2-3 additional mins, until the juice has thickened slightly. Add cooked rice and fold together. Serve immediately.

We mix our rice in, but I suppose you could serve it on the side. Totally up to you! Rough stats for one serving:

Cals 350
Fat 9
Protein 27
Fiber 3

Meag

Threw this together with the boyfriend a few weeks ago. Enjoy!

Orange Pork and Asparagus Stir Fry
Serves 3

1 Tbsp olive oil
12 oz lean pork loin (we used super lean boneless chops), cut into 3/4 inch pieces
1 Tbsp cornstarch
2.5 Tbsp less sodium soy sauce, divided
1/2 large onion, chopped
l large carrot, chopped
1/2 bunch asparagus, chopped into 1 inch pieces
1/4 cup pure squeezed 100% orange juice
1 tsp brown sugar
1/2 tsp hot pepper sauce (we use sriracha)
1/2 cup jasmine rice

In a medium bowl, toss together pork pieces, cornstarch and 1 Tbsp of soy sauce. Marinade for 20 mins in the fridge (or however long it takes you to prep everything else).
Combine remaining soy, orange juice, brown sugar, and hot pepper sauce in a small bowl and reserve.
Cook jasmine rice per directions and keep warm (do this while you're stir-frying).
Heat oil in a medium skillet on medium-high heat. Add pork, stirring every few mins, until browned and just cooked through. Remove with juices and reserve.
Spray the skillet with cooking spray and add onion and carrot and brown for several minutes. Add a splash or two of water if needed to avoid sticking (and to deglaze the pan) - you may wish to cover for a min or two to steam the carrots and soften them. After 5 mins, add the asparagus and brown for a few more mins - (I like to get some serious colour on my veggies so I keep the heat up and watch them carefully). Once everything is browned and tender, add reserved meat and orange juice mixture. Toss to combine and heat for 2-3 additional mins, until the juice has thickened slightly. Add cooked rice and fold together. Serve immediately.

We mix our rice in, but I suppose you could serve it on the side. Totally up to you! Rough stats for one serving:

Cals 350
Fat 9
Protein 27
Fiber 3

Meag

This may be a way I would eat asparagus, if I cut them in very small bites because the rest of this recipe sounds delightful.

Asparagus with Grape Tomatoes and Feta

10 asparagus spears
6 grape tomatoes, halved
1 T. butter
2 oz. Feta cheese
1 clove garlic, minced

In large skillet, melt butter over medium heat. Add asparagus spears and garlic, cook till crisp tender. Add grape tomatoes. Cook another minute or two, or until tomatoes soften. Place in bowl; sprinkle with crumbled Feta, serve.

CALORIES: 77 per serving
SERVINGS: 4

This will make an asparagus lover out of you!

Bump...gonna try the pan fried for dinner tonight; I do something similar but usually broil it in the oven! Thanks!

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