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.
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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
5-Ingredient Asparagus Recipe with Curry Sauce
|Serving Size||¼ of the asparagus|
|Amount Per Serving||As Served|
|Calories 50kcal Calories from fat 24|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 0g||0%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
From the kitchen of Cookin Canuck. www.cookincanuck.com
- 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
- 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.