50+ Easy Asparagus Recipes Best Ways to Cook Asparagus
Spray a 9x13-baking dish with non-stick cooking spray. Gather about 4-5 asparagus and wrap the thinly sliced steak around the asparagus. Place each steak bundle in the baking dish. Surround the steak and asparagus with the tomatoes. Mix together the vinegar, olive oil, garlic, and salt in a small bowl. Lightly brush the vinegar mixture over the.
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Step 4. Oil grill rack, then grill steak and asparagus, covered only if using a gas grill, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to.
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Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan. Bake just until the base of the asparagus is easily pierced through by a fork.
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Skewer 3-4 pieces of steak and asparagus in an alternating pattern on a bamboo skewer. Repeat with remaining steak and asparagus. Heat oil in a pan over medium-high heat. Sear 3-4 skewers at a time, seasoning with salt and pepper, and flip when the undersides are a dark brown. Season the other side with salt and pepper, and cook for about 1.
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2 Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the asparagus in a single layer and cook, turning occasionally, until lightly golden and almost tender, 8 to 10 minutes. (Cut a small piece from the end of one asparagus to see if it's near tender.) Step.
Here's the quickest and easiest way to cook asparagus on the stovetop
Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge). Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon.
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Pour over the steak and flip the steak to coat. Cover the baking dish or seal the bag, and refrigerate at least 1 hour or up to 4 hours. Cook the steak and asparagus: Heat 2 tablespoons vegetable oil in a large frying pan or cast iron skillet over medium-high heat until shimmering.
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In batches, add the meat, spreading pieces out. Sear the meat for 30 seconds, turn and sear 30 seconds more. Transfer to the plate with the mushrooms. Add asparagus and red pepper to the pan and stir fry 1 minute. Add 1 tablespoon water to the pan and cook until the water evaporates. Add the sauce to the pan along with the meat and mushrooms.
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Preparation. 1. Season the steaks on all sides with the salt and pepper. 2. Heat oil in a pan or a skillet over high heat until smoking. 3. Sear the steaks for about 1-1 1/2 minutes on each side.
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Place the asparagus across the grill grates perpendicular to the bars. Grill with the lid closed for 6 to 10 minutes or until the spears are tender and crisp. Use tongs to roll the spears for even grill marks. Transfer to a platter and if desired, drizzle with more olive oil and a squeeze of lemon.
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Prepare bearnaise sauce according to package directions. Meanwhile, place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. In a large skillet, saute crab in butter for 3-4 minutes or until heated through. Add garlic; cook 1 minute longer.
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Once the steaks are almost done, reduce heat to low. Add butter, garlic, and herbs to the pan. Use an oven mitt or dish towel, grasp the than pan handle and tilt and swirl the pan to allow butter to melt. Use a spoon to drizzle and baste steaks until juicy on both sides (flip after 30 seconds) for about a minute.
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Preheat oven to 375 degrees. Preheat a heavy, oven-safe skillet over high heat until it is smoking hot. Add in 1 tablespoon canola oil and 1 tablespoon butter. Sear steaks in the hot pan for 2-3 minutes per side. Turn the steak onto its side and render the fat by searing it for 2-3 minutes as well.
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Season the steak on both sides liberally with salt and pepper and let stand for at least 20 minutes at room temperature. Snap off the tough ends of all the asparagus, then cut the spears crosswise.
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Preheat your grill to high heat (400-450 degrees F). Make the kabobs. Assemble your skewers by alternating 1 piece of steak and 3 pieces of asparagus. Keep in mind, the asparagus tips are fragile, so try to go through the thicker stem as much as possible instead of through the flowers. Grill the steak kabobs.
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3. Preheat the Grill. Preheat your grill to medium-high heat. You can also use a grill pan or skillet if you don't have access to an outdoor grill. 4. Season the Asparagus. Drizzle the trimmed asparagus spears with olive oil and sprinkle them with salt and pepper for a simple yet delicious flavor profile.
