Stir-Fried Asparagus Recipe
Stir-Fried Asparagus is an amazingly delicious side dish recipe. An easy to prepare stir-fried skillet recipe, Stir-Fried Asparagus is a dish that you will surely love to serve at your coming family get together.
Ingredients
2 1/2 to 3 lbs. fresh young asparagus
1/2 cup butter or margarine
1/2 cup olive oil or salad oil
1/4 cup lemon juice
2 tsp. coarse-crystal salt
1/2 tsp. coarsely ground black pepper
Directions
Remove leafy tips from stalks of 2 1/2 to 3 lbs. fresh young asparagus (do not peel with parer and do not remove tops).
Cut on the diagonal in 1-inch strips.
Wash very well to remove sand, drain and pat dry.
In a large skillet, heat 1/4 cup of the butter or margarine and 1/4 cup olive oil (or salad oil) until sizzling.
Add half the asparagus and cook 2 to 3 minutes over high heat, stirring gently but constantly.
When tender yet still crisp, remove with slotted spoon and drain on paper towels.
Keep warm.
Repeat, using remaining 1/4 cup butter or margarine and olive oil (or salad oil) and asparagus.
Sprinkle cooked asparagus with 1/4 cup lemon juice, 2 teaspoons coarse-crystal salt and 1/2 teaspoon coarsely ground black pepper and serve immediately.
Note:
To use frozen asparagus, you'll need 2 (10-oz.) pkgs. frozen asparagus spears, thawed.
Drain and pat very dry with paper towels.
Cut on diagonal in 1 -inch strips.
Saute 1 pkg. at a time, using only a total of 1/4 cup each butter or margarine and oil.
Season as directed above.
Cut on the diagonal in 1-inch strips.
Wash very well to remove sand, drain and pat dry.
In a large skillet, heat 1/4 cup of the butter or margarine and 1/4 cup olive oil (or salad oil) until sizzling.
Add half the asparagus and cook 2 to 3 minutes over high heat, stirring gently but constantly.
When tender yet still crisp, remove with slotted spoon and drain on paper towels.
Keep warm.
Repeat, using remaining 1/4 cup butter or margarine and olive oil (or salad oil) and asparagus.
Sprinkle cooked asparagus with 1/4 cup lemon juice, 2 teaspoons coarse-crystal salt and 1/2 teaspoon coarsely ground black pepper and serve immediately.
Note:
To use frozen asparagus, you'll need 2 (10-oz.) pkgs. frozen asparagus spears, thawed.
Drain and pat very dry with paper towels.
Cut on diagonal in 1 -inch strips.
Saute 1 pkg. at a time, using only a total of 1/4 cup each butter or margarine and oil.
Season as directed above.
