Sauteed Asparagus with Mangoes

Sauteed Asparagus with Mangoes Recipe - Delicious Vegetarian Dish

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Sauteed asparagus with mangoes is a delightful and unique dish that combines the earthy flavor of asparagus with the sweet and tropical taste of mangoes. This recipe is perfect for a light and refreshing side dish or a vegetarian main course.

History

The combination of asparagus and mangoes may seem unusual, but it creates a harmonious blend of flavors and textures. This recipe is a modern twist on traditional sauteed asparagus dishes, adding a touch of sweetness and brightness with the addition of mangoes.

Ingredients

1 bunch of fresh asparagus
2-3 mangoes, depending on size
4 tsp of butter
juice from half a lemon
1 tsp of cornstarch
quarter cup of cold water
4 cups of boiling water with a pinch of salt (to blanch asparagus)

How to prepare

Cut the mangoes around the stones to make halves. If the mangoes are large, you can slice them again to make eighths. Peel the mangoes and set them aside.
Peel around the stone and scrape the flesh from around the stones with a spoon. Mash the mango flesh and reserve it separately.
Bend the asparagus at the bottom to break it at the natural breaking point.
Blanch the asparagus in salted boiling water for 30 seconds, then rinse it in cold water and drain.
Meanwhile, mix the cornstarch, 0.25 cup of water, lemon juice, and mashed mango in a bowl.
Melt the butter in a medium-low frying pan and lay the asparagus in a single layer.
Roll the asparagus to evenly cover it in butter.
Place the mango slices on top of the asparagus and cover for 1 minute, until steam escapes from the lid.
Uncover the pan, add the cornstarch mixture, and heat it to thicken the sauce for 30 seconds.

Variations

Add a sprinkle of toasted almonds or pine nuts for extra crunch.
Drizzle with balsamic glaze for a tangy finish.
Top with crumbled feta or goat cheese for a creamy contrast.

Cooking Tips & Tricks

Be sure to blanch the asparagus before sauteing to ensure that it is cooked through but still retains its vibrant green color.

- Use ripe mangoes for the best flavor and sweetness.

- Adjust the amount of lemon juice to your taste preference, as it adds a tangy contrast to the sweetness of the mangoes.

- Thicken the sauce with cornstarch for a glossy and velvety texture.

Serving Suggestions

Serve the sauteed asparagus with mangoes as a side dish with grilled chicken or fish, or enjoy it on its own as a light and healthy meal.

Cooking Techniques

Sauteing, blanching

Ingredient Substitutions

Use ghee or olive oil instead of butter for a dairy-free option.

- Substitute arrowroot powder for cornstarch for a gluten-free alternative.

Make Ahead Tips

Prepare the mango sauce in advance and store it in the refrigerator until ready to use. Blanch the asparagus and store it in an airtight container in the refrigerator for up to 2 days.

Presentation Ideas

Arrange the sauteed asparagus and mangoes on a platter and garnish with fresh herbs or edible flowers for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors of the asparagus and mangoes.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories: 180 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 8g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

Asparagus is a good source of vitamins A, C, and K, as well as folate and potassium. Mangoes are rich in vitamin C, vitamin A, and fiber.

Alergens

This recipe contains dairy (butter) and cornstarch, which may be allergens for some individuals.

Summary

This dish is a nutritious and flavorful option, providing a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Sauteed asparagus with mangoes is a delicious and nutritious dish that combines the flavors of earthy asparagus and sweet mangoes. This recipe is easy to prepare and makes a perfect side dish or light main course for any occasion. Enjoy the vibrant colors and fresh flavors of this unique dish!

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a warm summer day, and I was visiting my dear friend Rosemary. She had invited me over for lunch, and as I stepped into her kitchen, the most amazing aroma greeted me. Rosemary was busy sautéing asparagus with mangoes, and the colors and smells coming from the pan were simply divine.

I watched in awe as she effortlessly tossed the asparagus and mangoes in the pan, the sizzle of the vegetables mingling with the sweet scent of ripe mangoes filling the room. Rosemary noticed my fascination and with a twinkle in her eye, she handed me a fork with a sample of the dish. I took a bite and was instantly transported to a world of flavor explosions. The earthiness of the asparagus paired perfectly with the sweetness of the mangoes, and a hint of garlic added a delightful kick.

I begged Rosemary to teach me how to make this dish, and she graciously agreed. As we cooked together, she shared the story of how she came across the recipe. It was during a trip to Thailand, where she had attended a cooking class led by a local chef. The chef had taught her the art of balancing sweet, salty, sour, and spicy flavors in Thai cuisine, and this dish was a perfect example of that harmony.

I listened intently as Rosemary explained the importance of using fresh, seasonal ingredients in this recipe. The key, she said, was to pick the ripest mangoes and the freshest asparagus available. She also stressed the importance of not overcooking the vegetables, as they should retain their crispness and vibrant colors.

After a few more minutes of cooking, the dish was ready, and we sat down to enjoy our creation. The flavors danced on my tongue, and I knew that this recipe would become a favorite in my own kitchen. Rosemary smiled at my enthusiasm and told me that the beauty of cooking was in sharing it with others.

Over the years, I have made this dish countless times, each time adding my own twist to it. Sometimes I would sprinkle toasted almonds on top for an extra crunch, or drizzle a balsamic reduction for a touch of acidity. Other times, I would swap out the mangoes for peaches or nectarines, depending on what was in season.

One of my most cherished memories involving this recipe was when I made it for my grandchildren for the first time. They were hesitant at first, as they had never tried asparagus or mangoes before. But as soon as they took their first bite, their faces lit up with delight. They couldn't believe that something so simple could taste so amazing.

As I watched them devour the dish, I felt a sense of pride and satisfaction. I knew that I was passing down a piece of myself to them, just like Rosemary had done for me all those years ago. Cooking is not just about following a recipe; it's about creating memories and connections with the people we love.

And so, every time I make sautéed asparagus with mangoes, I think of Rosemary and the joy she brought into my life. I think of the laughter we shared in her kitchen, the stories we told, and the bond we formed over a simple yet delicious dish. And I am grateful for the gift of cooking and the ability to share it with others.