he ghee in a nonstick skillet over medium-low heat. Add
Spray 10-inch nonstick skillet with cooking spray.
Heat over medium high heat.
Add fish, onion, garlic, gingerrroot and asparagus; stir-fry 2 to 3 minutes or until fish almost flakes with fork.
Carefully stir in remaining ingredients. Cook until heated through and fish flakes easily with fork.
Serve with additional soy sauce if desired.
Please note:
my recipes are for people who have choosen a healty life-style.
ool.
Meanwhile, slice asparagus on the bias into 1
Wash asparagus and trim off bottom of
o 325\u00b0F. Cook the asparagus in boiling water for 3
To prepare asparagus, snap off the fibrous end of each spear and slice each diagonally into 2-inch pieces.
Heat olive oil in a large skillet over medium-high heat until glistening.
Add all ingredients to skillet; toss to combine.
Cover skillet and saute for 8-10 minutes, stirring occasionally, until asparagus and mushrooms are tender. (Note: We like our asparagus crisp. If you prefer a more tender texture, cook for an additional 3-5 minutes.).
Serve immediately.
nd discard tough ends of asparagus. Cut diagonally into 1 1
emperature).
Shrimp cakes: Cook asparagus in large pot of boiling
he butter in a large skillet on medium heat. Add the
o taste.
Cook the asparagus in lightly simmering salted water
Snap off tough ends of asparagus.
Bring 1 inch of water to a boil in a large skillet and add asparagus.
Cook 4 to 5 minutes or until crisp-tender.
Drain and place on a serving platter.
While asparagus cooks, heat a large nonstick skillet over medium heat and coat with cooking spray.
Add shallots and saute 1 to 2 minutes until soft.
Remove from heat and stir in butter and balsamic vinegar.
Pour balsamic butter over asparagus, sprinkle with salt and pepper and toss well.
Heat a non-stick skillet over med. high heat.
Snap asparagus of the woody ends.
In a large skillet, melt 2
ablespoons butter in heavy small skillet over low heat.
Add
he oil in a large skillet on medium heat. Saute the
opping:.
Heat a small skillet over medium heat. Finely chop
Trim any tough ends from the asparagus stalks. Cut into 1 inch pieces on the diagonal.
Heat butter in a skillet and cook the asparagus about 1 minutes, tossing and shaking to cook evenly. Sprinkle with sugar and cook, while tossing, about 30 seconds more. Sprinkle with soy sauce and continue cooking another 30 seconds being careful not to overcook.
Meanwhile heat the sesame seeds in a dry skillet also shaking and stirring. Remove from heat when they begin to turn golden.
Sprinkle sesame seeds over asparagus and serve.
Break the ends off of the asparagus, keeping the tips.
Wrap about 7 or 8 of the asparagus in each strip of prosciutto, repeating with each group of asparagus.
Drizzle some olive oil into a ten-inch skillet, and turn it up to medium-high.
Place three of the bunches into the skillet and cook for about 5 minutes on each side.
Repeat with the rest of the bunches, drizzling in some olive oil in-between batches.
Hit it with a little olive oil and pepper.
Enjoy!
Place asparagus spears into a large skillet, and pour in enough water
9 inch nonstick, ovenproof skillet over low heat. Add the