Spring Asparagus Flashed in the Pan

  • Yield: 2 servings

While this recipe calls for rice, feel free to use cooked orzo, quinoa or even angel hair pasta. If you want to add protein, try diced tofu, seitan or tempeh, added right after the asparagus hits the pan.


1tablespoon olive oil
2 garlic cloves, minced
1bunch asparagus, sliced on the bias in 1-inch lengths
1/4cup chopped sun-dried tomatoes
1 1/2cups cooked brown or basmati rice
2tablespoons minced tarragon or basil
2teaspoons low-sodium tamari or soy sauce


  1. Heat oil in a large non-stick pan or wok over high heat. Add garlic and asparagus, saute for 3 minutes until slightly softened. Add sun-dried tomatoes, rice, tarragon and tamari and combine well. 

Nutritional Info *per serving

  • Calories 277
  • Fat 9g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 330mg
  • Carbohydrate 44g
  • Fiber 6g
  • Sugars 5g
  • Protein 8g