Sentences with phrase «asparagus until bright green»

Cook the asparagus until bright green, about 1 minute, then remove from the heat.

Bring a pot of water to a boil and simmer asparagus until bright green but still crunchy, 2 - 3 minutes.

Steam asparagus until bright green (do not overcook).

Not exact matches

Add in asparagus, snow peas and green peas, sauté until vegetables are bright green, for about 4 - 5 minutes.

Add asparagus to the pan, followed by a pinch of salt and black pepper and saute for about 5 minutes, until bright green and crisp - tender.

Add the asparagus and cook until bright green and tender - crisp, 3 minutes.

Blanch for about 2 minutes, or until the asparagus and peas are a bright green.

Add the asparagus spears to the boiling water and cook for 2 minutes, or just until they become bright green.

Add the asparagus to a steamer basket and steam, covered, for 3 - 5 minutes, until bright green and crisp - tender.

Toss in the cooking oil and cover the pan with the lid, removing to toss occasionally, until the asparagus is bright green.

Cover and cook for 30 - 45 seconds, longer if the asparagus is thicker until it is barely tender and bright green.

Return to a boil, and allow the asparagus to cook for 2 minutes or until very bright green.

While the tarts are baking, simmer the asparagus tips in lightly salted water for 3 - 4 minutes or until bright green and just tender or until al dente.

Remove from heat and blanch asparagus spears for about two minutes, or until bright green.

Blanch the asparagus in boiling water for just a couple of minutes until bright green.

Using the same skillet, add just enough water to keep the bottom moist, cover, and steam until the asparagus is bright green and tender - crisp.

Add asparagus and cook, stirring occasionally, until crisp - tender and bright green, 3 — 5 minutes more.

Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes.

Toss in the trimmed asparagus and blanch for 2 minutes, or until bright green.

Add asparagus and simmer just 2 - 3 minutes, until bright green and crunchy - tender.

Cook, stirring frequently, until asparagus turns bright green (a couple of minutes).

Steam the asparagus until it is bright green and tender.

Add the asparagus, salt and pepper and continue cooking until the stalks turn bright green, about 4 - 5 minutes.

Sauté the asparagus and snap peas in the pan until cooked, but still bright green.

Once the pasta is just about done, plunge the asparagus into the simmering water for a minute, just until bright green, then drain both in the same colander

Add the zucchini, asparagus, and broccoli and cook until bright green and tender - crisp, 7 minutes.

Add the asparagus, bring to a boil, and cook, covered, until fork tender but still bright green, about 3 - 5 minutes, depending on thickness.

«Rapid simmer» until water is almost gone & asparagus approaches bright green, usually about 4 minutes.

Add asparagus and a pinch of salt and cook, tossing often, until asparagus is bright green and crisp - tender, about 4 minutes.

Add shiitake, broccoli, sugar snaps, asparagus and a pinch of salt and saute for about 5 minutes, until vegetables are bright green.

Add 1 bunch of chopped asparagus and a pinch of salt and cook, keep on tossin», until the asparagus is bright green and crisp - tender, about 4 minutes.

Steam the asparagus, peas (or edamame) in the same saucepan with a little water, just until bright green and tender - crisp.

- Add the asparagus, season generously with salt and fresh ground pepper, and cook for 2 - 3 minutes until crisp - tender and bright green.

Add the asparagus, season generously with salt and fresh ground pepper, and cook for 2 - 3 minutes until crisp - tender and bright green.

Bring a large pot of water to a boil and blanch the asparagus in the water until bright green (about 15 seconds).

Roast until the asparagus turns bright green and starts to go slightly limp, 5 to 15 minutes (depending on the thickness of the spears).

Cook the asparagus in a medium saucepan of boiling water for 2 minutes or until bright green and tender - crisp.

Season with salt and pepper and let it cook for 2 or 3 more minutes or until the broth has reduced, is slightly thickened, and the broccoli and asparagus are still bright green and slightly underdone.

Cook for another few minutes until asparagus gets bright green and a bit tender.

Add the asparagus, season generously with salt and fresh ground pepper, and cook for 2 - 3 minutes until crisp - tender and bright green.

Add the asparagus and toss until they turn bright green.

Cook for another 2 minutes until the water has evaporated and the asparagus is bright green and tender.