Best 7 Skillet Asparagus With Caramelized Onions And Walnuts Recipes

WOK-FRIED ASPARAGUS WITH WALNUTS

Steps:

• Snap off and discard bottoms of asparagus, then cut into 2-inch pieces. (Halve thicker pieces lengthwise first.)
• Set a wok over high heat and add vegetable oil. When oil is hot, add asparagus and season lightly with salt. Stir-fry for a minute or so, then add Sichuan pepper, five-spice powder, garlic, ginger, sugar, chiles, soy sauce and walnuts. Continue cooking over high heat for 1 to 2 minutes, tossing to coat well, until asparagus is cooked but still firm and bright green. (It will continue to cook a bit off the heat.)
• Transfer asparagus to a serving platter and drizzle with sesame oil. Sprinkle green onions over the top and garnish with cilantro sprigs.

SKILLET ASPARAGUS WITH CARAMELIZED ONIONS AND WALNUTS

Steps:

• Melt 1/2 of the ghee in a nonstick skillet over medium-low heat. Add onion; spread out into a thin layer. Cook, stirring occasionally, until soft and beginning to brown, 8 to 10 minutes. Reduce heat if it's browning too quickly; do not allow to burn. Add garlic; cook and stir until fragrant, about 1 minute. Stir in vinegar.
• Transfer onion-garlic mixture to a bowl; season with salt and pepper. Wipe out skillet and melt the remaining ghee over medium-low heat. Add walnut pieces and stir until crisp and lightly toasted, about 3 minutes. Remove from pan and set aside.
• Add asparagus to the same skillet and increase heat to medium-high. Cook, stirring frequently, until bright green, tender, but still crunchy, 10 to 12 minutes. Season with salt and pepper. Plate asparagus, add onion mixture, and garnish with walnuts.

ASPARAGUS WITH CARAMELIZED ONIONS

Steps:

• Heat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat.
• Add onions and cook until caramel colored, stirring occasionally.
• Pour 1-inch of water into a skillet and bring to boil.
• Add salt and asparagus and cook 3 minutes, drain.
• Stir mustard, balsamic vinegar, thyme and pepper into onions and toss with asparagus to coat.

ASPARAGUS-CARAMELIZED ONION SALAD

Steps:

• Heat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat. Add onions and cook until caramel colored, stirring occasionally.
• Pour 1-inch of water into a skillet and bring to boil. Add salt and asparagus and cook 3 minutes, drain.
• Stir in thyme, mustard, balsamic vinegar and pepper into onions and toss with asparagus to coat.

ASPARAGUS WITH WALNUTS

Steps:

• 1. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
• 2. Bring a large pot of water to a rolling boil. Add 1 teaspoon salt. Add the asparagus and cook for 1 to 1½ minutes. You want them to be crunchy. If the asparagus are thicker, cook for 1½ to 2 minutes.
• 3. Remove the asparagus from the water using a slotted spoon and transfer them to the colander inside the ice bath. Move them around gently so the ice water penetrates the asparagus and accelerates the cooling process. Vegetables take longer than you think to cool so allow them to sit a few minutes in the ice water. Hold a piece of the asparagus in your hand for a few seconds to assure that it's really cool (even in the center). If the piece still feels warm, allow them to cool longer in the ice bath. Place them on a kitchen towel to drain any excess moisture.
• 4. Heat oil a medium skillet until hot (but not smoking), add the walnuts and season with 1/4 teaspoon salt. They should bubble and fry slightly in the oil. When you can smell the walnuts, add the paprika and cayenne and lower the heat to medium. Cook for about 30 seconds, stirring constantly, and transfer the mixture to a bowl. Set aside.
• 5. Toss the asparagus in the bowl with the walnuts and the oil. Let this mixture sit in the refrigerator for a few hours or a few minutes. When ready to serve, stir in the lemon juice. Serve immediately.

ASPARAGUS NUT STIR-FRY

Steps:

• In a large skillet or wok, stir-fry asparagus in oil until crisp-tender, about 10 minutes. Remove and keep warm. , In the same pan, stir-fry the red pepper, walnuts, ginger, garlic and pepper flakes for 2 minutes or until red pepper is crisp-tender. Stir in the broth, soy sauce, sugar and salt; heat through. Add asparagus; toss to coat.

BACON & CARAMELIZED-ONION ASPARAGUS

Steps:

• Cook bacon in nonstick skillet 3-5 minutes or until crisp, turning frequently.
• Drain bacon on paper towels.
• Discard drippings from skillet; do not wash skillet.
• Place asparagus in microwaveable casserole or 10x4-inch dish.
• Add water.
• Microwave on high 4-5 minutes or until asparagus is crisp-tender.
• Meanwhile, add onions to skillet; cook and stir 5 minutes or until crisp-tender.
• Stir in dressing.
• Drain asparagus; top with sauce and crumbled bacon.