 |
.
Subscribe to Cookin’ Canuck by Email
When I start posting asparagus recipes, that can only mean one thing. No, it doesn’t mean that we’re holding vegetable light-saber battles in our kitchen, though my little Jedis would be thrilled if I gave the go-ahead for that, especially when it comes to asparagus. I certainly can’t complain about my boys’ vegetable consumption, but asparagus is one thing they just can’t get excited about. That just means that there’s more for my husband and me to enjoy!
To the excitement of the whole family, asparagus means that spring is here. I will admit that I am DONE with winter this year. After multiple cold weather runs (we’re talking 5 degrees F, people – frozen eyelashes, frozen hair) and many hours in my now-ratty fleece pants, I am more than ready for a little warmth.
Fresh asparagus doesn’t need much dressing up. Quite honestly, one of my favorite ways of cooking asparagus is tossing it in olive oil, salt and pepper, and cooking it to tender suppleness on the grill. That being said, it’s fun to give it an extra touch of flavor, whether it’s with a Miso Lime Dressing or a simple sauce made of vegetable broth and store-bought curry paste.
Curry paste can be found in the international aisle of most supermarkets. My favorite is Patak’s, the curry paste that my mum always uses in her Chicken and Potato Curry.
Besides being easy to throw together, and requiring only five ingredients, the beauty of this dish is that the sauce doesn’t overpower the fresh flavor of the asparagus. It’s just a hint of exotic flavor in a light sauce. And did I mention that this side dish is only 47 calories per serving. Not too shabby.
Don’t forget to enter the Harry & David Easter Basket Giveaway.
The recipe:
Heat olive oil in a large nonstick skillet set over medium heat.
Add the garlic and sauté for 30 seconds. Add the asparagus stalks and curry paste, and sauté for 2 minutes.
Stir in the vegetable broth and bring to a simmer. Add the asparagus tips. Cook until the asparagus is just tender.
Transfer the asparagus and sauce to a serving dish. Serve hot or at room temperature.
Other asparagus recipes:
Cookin’ Canuck’s Roasted Asparagus with Miso Lime Dressing
Cookin’ Canuck’s Creamy Asparagus Soup with Lemon & Thyme
A Spicy Perspective’s Gnocchi with Grilled Asparagus & Grapefruit
Lemon and Anchovies Peppery Spring Salad
Vegan Yack Attack’s Spring Soba Stir Fry
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
- 2 tsp olive oil
- 2 cloves garlic, minced
- 1 lb. asparagus, cut into 1-inch pieces, tips and stalks separated
- 1 tbsp mild curry paste (such as Patak's)
- 1/2 cup vegetable broth
Instructions
- Heat olive oil in a large nonstick skillet set over medium heat.
- Add the garlic and sauté for 30 seconds. Add the asparagus stalks and curry paste, and sauté for 2 minutes.
- Stir in the vegetable broth and bring to a simmer. Add the asparagus tips. Cook until the asparagus is just tender.
- Transfer the asparagus and sauce to a serving dish. Serve hot or at room temperature.
Notes
Calories 47 / Total Fat 3.5g / Saturated Fat 0.4g / Cholesterol 0mg / Sodium 118.6mg / Total Carbohydrates 3.6g / Fiber 1.4g / Sugars 0.4g / Protein 1.3g / WW (Old Points) 1 / WW (Points+) 1
|
{ 23 comments… read them below or add one }
This sounds lovely!!
I so agree with you, over winter, ready for anything remotley warm! Especially for running
I would never in a million years have thought to put curry with asparagus. So smart!!! These photos are stunning as usual!
I’m so ready to have asparagus back. This curry recipe sounds so perfect right now.
I am overly excited about the return of spring and asparagus! Love this.
Asparagus is my favorite thing about spring! I just used it on a Caprese melt with Balsamic Reduction and a fried egg! It was so good! I can not wait to try this as I love curry!
I am thinking Easter side dish here
Love the asparagus and garlic combo.
I am so ready for some warmer weather. . .and for lots of fresh asparagus! Love this dish!
My kids are not asparagus fans, but they do love curry–so there’s a chance my spouse and I would have to share this yummy-looking dish with them.
I’m cool with that.
Thanks, Dara!
Printing and saving this one! We have 1/2 acre asparagus with 1700 more crowns going in the ground in the next week or two. I sell everything I pick (except what we eat ourselves) to a local restaurant. We do love roasting or grilling with just evoo, s&p, but I’m always on the lookout for something new and simple. Once ours is up, we eat it every single night until I stop picking sometime in June. Guess you can’t overdose on it, or we’d be the first ones down:)
Mmm asparagus is literally one of my favorite veggies so I love finding new recipes to try out. This sounds amazing!
Asparagus is the best. Hooray for spring and new veggie recipes!
I’ve never thought to add curry to my asparagus… I’m completely intrigued by this flavor combo!
Yummy, Dara! What a healthy and delicious dish…
Awesome photo just makes me want to dive into it!
I love how easy this is Dara – I’ve yet to try Patak’s curry paste but have a jar in my pantry – time to pull it out and give this a try!
Sweet simplicity. I love this, a healthy, low calorie dish that preserves the natural flavor of the vegetable
have to give this a try
When I was growing up I’m embarrassed to say that I HATED asparagus. But now I absolutely adore it, so there’s definitely still hope for your kids! Love the curry paste twist.
Love this idea, I would never have thought of asparagus and curry, looks delish!
This looks delicious and so unusual! I would have never considered this, but now I can’t wait to try it! Thank you!
I love asparagus! And I’m with you… DONE with winter! Bring on the spring foods!
Just made this for dinner. Turned it into a meal by adding mushrooms, fingerling potatoes and chicken. Very tasty!!!
This looks delicious. I am ready for some spring food too!
{ 1 trackback }