You are here: Home » Recipes » Spring Asparagus Flashed in the Pan Spring Asparagus Flashed in the Pan Recipe by Relish Contributor Yield 2 servings Tender asparagus takes a quick toss in the pan with sun-dried tomatoes and rice. PrintEmail 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. Ingredients 1 tablespoon olive oil2 garlic cloves, minced1 bunch asparagus, sliced on the bias in 1-inch lengths1/4 cup chopped sun-dried tomatoes1 1/2 cups cooked brown or basmati rice2 tablespoons minced tarragon or basil2 teaspoons low-sodium tamari or soy sauce Instructions 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.