Asparagus


water for 2 minutes, then remove with a strainer and place on paper towels. Wick the surface with another paper towel, then toss the cubes with ½ teaspoon salt, some pepper, the sugar and curry powder.
2. Heat the 2 tablespoons oil in a wide skillet, add the tofu, and sauté over medium-high heat until golden, but still tender, about 10 minutes in all. Turn the tofu so that all the surfaces are colored. Remove to a plate, cover to keep warm, return the pan to the heat and adjust the heat to medium.
3. Add the 2 teaspoons oil. When hot, add the garlic, 1½ teaspoons of the cumin and the onion. Cook until the onion is translucent, the raise the heat to high. As soon as the pan feels hot, add the asparagus, pepper flakes, and a pinch or two of salt. Sauté just until the asparagus is bright green and tender, but not limp, about 5 minutes or so, the exact time depending on size. Add the tomatoes and tofu, and cook about 1 minute more. Turn off the heat and add the cilantro and remaining cumin.
4. Slide everything onto a platter and serve immediately.

The August 2000 issue of Bon Appetit magazine contained this delicious recipe for Stir-Fried Sesame Asparagus:

2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons oriental sesame oil
2 large garlic cloves, chopped
2 pounds asparagus, ends trimmed, cut on diagonal into 2-inch-long pieces
4 teaspoons sesame seeds

Stir soy sauce and sugar in small bowl until sugar dissolves. Heat oil in heavy large skillet. Add garlic and stir 15 seconds. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add soy mixture and toss until asparagus is coated, about 1 minute longer. Season with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve. Makes 4 to 6 servings.

From Mr. Foods Easy Cooking (found at woman.com) comes this recipe for a refreshing Asparagus and Tomato Salad (serves 4):

1 1/2 pounds fresh asparagus
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1 cup cherry tomatoes, halved

1. Break off asparagus ends at the point where the stems snap easily; discard ends.
2. In a large skillet, bring about 1 cup salted water to a boil and add the asparagus. Cover and simmer 5 to 6 minutes, or until just tender; drain.
3. Meanwhile, in a 10- by 6-inch baking dish, mix oil, lemon juice, garlic, Worcestershire sauce, salt, and

The copyright of the article Asparagus in Vegetarian Cuisine is owned by Allison Tyler. Permission to republish Asparagus in print or online must be granted by the author in writing.

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