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Asparagus Saute

Healthycooking's picture
  Asparagus 1 1⁄2 Pound (680 Gram)
  Olive oil 2 Teaspoon
  Mushrooms 8 Ounce, thinly sliced (230 Gram)
  Garlic 1 Clove (5 gm), minced / pressed
  Dry white wine 80 Milliliter (1/3 Cup)
  Grated orange peel 1 Tablespoon
  Crushed red pepper flakes 1⁄8 Teaspoon
  Dried tarragon 1⁄4 Teaspoon
  Mandarin orange segments 75 Gram, drained (1/2 Cup, Fresh / Canned)

1. Snap off and discard tough ends of asparagus. Cut spears into 1-inch (2.5-cm) diagonal slices.
2. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add asparagus, mushrooms, and garlic; stir-fry until asparagus is hot and bright green (about 3 minutes).
3. Add wine, orange peel, red pepper flakes, and tarragon. Cover and cook until asparagus is just tender-crisp to bite (about 3 minutes). Uncover and continue to cook until liquid has evaporated (1 to 2 more minutes). Stir in oranges

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