Asparagus Saute Recipe
Ingredients
| Asparagus | 1 1/2 Pound | |
| Olive oil | 2 Teaspoon | |
| Mushrooms | 8 Ounce, thinly sliced | |
| Garlic | 1 Clove (5gm), pressed | |
| Dry white wine | 1/3 Cup (16 tbs) | |
| Orange peel | 1 Tablespoon, grated | |
| Red pepper flakes | 1/8 Teaspoon, crushed | |
| Dried tarragon | 1/4 Teaspoon | |
| Mandarin orange segments | 1/2 Cup (16 tbs), drained |
Directions
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
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
Chef
