Asian Asparagus Recipe

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Asian Asparagus Recipe
Asian Asparagus Recipe photo by Taste of Home
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Asian Asparagus Recipe

Read Reviews
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I don't mask tastes with heavy sauces, and I use oils sparingly. This is an easy-to-fix stir-fry offers a delightful garlic-orange sauce that keeps the spotlight on the vegetables.—Lee Ann Odell, Erie , Colorado
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 tablespoons orange juice
  • 1 tablespoon white wine vinegar
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 1 garlic clove, minced
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon minced fresh gingerroot
  • Dash pepper
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 teaspoon canola oil
  • 8 cherry tomatoes, halved

Directions

In a small bowl, combine the first seven ingredients; set aside. In a large nonstick skillet or wok, stir-fry asparagus in canola oil until crisp-tender. Add tomatoes and orange juice mixture; heat through. Yield: 4 servings.
Originally published as Oriental Asparagus in Light & Tasty February/March 2003, p7

Nutritional Facts

1 cup: 57 calories, 2g fat (0 saturated fat), 0 cholesterol, 78mg sodium, 7g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

  • 2 tablespoons orange juice
  • 1 tablespoon white wine vinegar
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 1 garlic clove, minced
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon minced fresh gingerroot
  • Dash pepper
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 teaspoon canola oil
  • 8 cherry tomatoes, halved
  1. In a small bowl, combine the first seven ingredients; set aside. In a large nonstick skillet or wok, stir-fry asparagus in canola oil until crisp-tender. Add tomatoes and orange juice mixture; heat through. Yield: 4 servings.
Originally published as Oriental Asparagus in Light & Tasty February/March 2003, p7

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Reviews forAsian Asparagus

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MY REVIEW
Debglass11 User ID: 6300479 249166
Reviewed Jun. 7, 2016

"I doubled the sauce for this recipe. I kept all the ingredients the same as indicated, except that I used rice vinegar instead of white wine vinegar. The sauce tasted good at first, but as it sat over the asparagus it became bitter. To compensate, I added some brown sugar, but still wasn't satisfied with the results. Also, didn't care for the added tomatoes. Not sure where the bitter flavor came from, or if it was something I did, but I don't think I'd make this again."

MY REVIEW
lurky27 User ID: 1251896 86902
Reviewed Sep. 15, 2010

"Very easy to make and very nice flavor. Great for peolpe who don't typically like asparagus."

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