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Rating: 2 stars

Experienced cooks will know, without reading the submitter ‘s review and clarification, that this recipe has some problems. For inexperienced cooks, it ‘s no wonder they did n’t care for this if they prepared it as the recipe is written, with its excessive amounts of butter and olive petroleum, and the focus to saute the garlic over such high heating system. If made correctly, you will just drizzle a moment of olive oil in a pan, add a small butter, saute the asparagus until crisp crank, and add the garlic at the identical conclusion after lowering the heat. This is a childlike, delightful and classic method acting of preparing many vegetables in addition to asparagus, desirable of five stars if prepared with the necessity modifications. helpful ( 3651 )

Rating: 5 stars

This is my recipe. They changed the amounts for the ingredients. Use at least a pound of asparagus for the sum of butter and oil in the recipe. Cut down the butter to one to two tablespoons if you ‘re only using 1/2 pound. of asparagus. I besides use this recipe with fresh green beans. Yum ! helpful ( 918 )

Rating: 5 stars

Making this recipe was the first fourth dimension ever tried asparagus. now, I ca n’t eat it any means but like this. I serve this with dinner at least doubly a workweek. I do n’t use clean garlic, I used jarred cushed or minced garlic ( whatever is in the electric refrigerator ). I use two teaspons ( hey – I like garlic ). If you do this, add the garlic in at the end of the cook time as the garlic would burn if you added it in at the begin as the recipe calls for you to do with fresh garlic cloves. helpful ( 491 )

Rating: 5 stars

I have not eaten asparagus in years, but it was on sale today, so I bought a software and tried this recipe for dinner tonight. After reading the reviews, I made some of the changes that were suggested and it turned out so good that I wish I had made double the amount ! First I melted equitable 2 Tbsp of butter, then added sliced mushrooms and cooked them for a few minutes before adding the asparagus so it would n’t get overcook because I like it crisp. then I drizzled fair a short olive oil over the vegetables. I substituted garlic salt for the coarse salt and garlic cloves because then many people said this was excessively salty and/or the garlic burned. I besides used lemon capsicum alternatively of regular black pepper and sprinkled a fiddling gamboge juice over the vegetables while they were cooking. After I took them out of the pan, I sprinkled fresh parmesan cheese over them. This was the best asparagus I have ever eaten ! helpful ( 297 )

Rating: 5 stars

Snaps for Kim ! We loved this recipe. Asparagus can be bitter if not prepared by rights which could be why so many do n’t like it. This was so simpleton and the season was fantastic. I did n’t add the garlic until the final few minutes so it did n’t burn and I used 2 Tbls. of butter with 1 Tbls. olive anoint for 1 pound. of asparagus. When the color starts to merely fade its done. Great recipe. helpful ( 152 )

Rating: 4 stars

The lone reason this gets 4 stars is because my boyfriend says this was just “ very well ”. I absolutely loved it. ( He does n’t care for asparagus. ) A tap you can use with asparagus : do n’t just cut off the end. “ Bend ” the asparagus until it breaks naturally. Asparagus will break where it is most tender. That direction you do n’t have to mess with the hard and chewy ends. You can besides peel the asparagus but I think that ‘s besides a lot cultivate. helpful ( 103 )

Rating: 4 stars

When I saw the amount of butter/olive petroleum this dish called for I was in truth turned off so I adjusted the recipe by using l tablespoon of olive oil and butter flavored cooking spray. It was truly delectable. helpful ( 80 )

Rating: 5 stars

I ‘ve never cooked asparagus before and only eaten it once before so I was not hopeful about it but I have to say this was just delicious. We had Mahi mahi and brown rice with it and I added some lemon juice to the leftover garlicky butter from the pan as a dim sauce. many glad groans of please. One thing however I did n’t have clean garlic so I used garlic powder that first time. I ‘ve made it since with the newly – but honestly there is n’t That much difference between the two. Both great. ( Powder is easier actually. ) helpful ( 73 )

Rating: 5 stars

Yum … .and that ‘s from person who has never liked asparagus. I had a piece of a problem fitting it in the fry pan and trying to make certain it cooked evenly. ultimately, I just took a knife to the spears and cut each one in half so I could stir them around easy. next time I will have to drag out my HUMONGOUS electrocute pan so I can keep the spears whole. I ‘m not sure what size pan you other folks are using, but I had my hands full … .but since I ‘ve never cooked asparagus before, it ‘s credibly just my lack of expertness. I agree with some other reviews about cutting back on the butter and flush the strategic arms limitation talks ( this is coming from a salt lover ). You can add more salt at the board if you feel it needs it. helpful ( 66 )

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