Asparagus and Red Peppers
photo by Queen Dana
- Ready In:
- 23mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1⁄4 cup water
- 1 lb fresh asparagus spear, cut into 2 inch pieces (24 spears)
- 2 tablespoons butter
- 1 medium onion, cut in 1/4 inch slices (1/2 cup)
- 1 large red pepper, cut into 2 by 1/2 inch pieces (1 cup)
- 1 teaspoon fresh garlic, finely chopped
- 1 teaspoon fresh gingerroot, finely chopped
-
SAUCE
- 1 tablespoon rice vinegar or 1 tablespoon cider vinegar
- 2 teaspoons soy sauce
- 1⁄2 teaspoon sugar
- 1⁄2 - 1 teaspoon chili-garlic sauce
directions
- Place water and asparagus in 2-quart casserole.
- Cover; microwave on HIGH until asparagus is bright green (3 minutes).
- Drain; set aside.
- Add butter into a skillet and saute onion over medium high heat.
- Add asparagus; continue cooking, stirring constantly, until crisply tender (1 to 2 minutes).
- Stir in red pepper, garlic and gingerroot.
- Continue cooking, stirring constantly, until red pepper is crisply tender (1 to 2 minutes).
- Remove skillet from heat.
- Stir together all sauce ingredients in small bowl.
- Add to vegetables; toss to coat.
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Reviews
-
This went really well with our Asian style dinner tonight. I halved it to serve 3 but left the sauce amount the same. If I was making it for 6 I'd double the sauce I think. Thanks for a quick, crunchy, tasty side dish. Oh, and I used vegetable oil rather than butter as I felt it went more with tonights other dishes.
RECIPE SUBMITTED BY
Charlotte J
United States