Best 9 Chickpea Asparagus And Corn Saute Recipes

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The vibrant flavors of chickpeas, asparagus, and corn come together in this delicious and easy-to-make sauté. This healthy and satisfying dish is a great way to enjoy fresh vegetables and legumes. Chickpeas provide a boost of protein and fiber, while asparagus and corn add sweetness and crunch. Whether you're looking for a quick and easy weeknight meal or a healthy side dish, this chickpea, asparagus, and corn saute is sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS AND CORN FRITTERS



Asparagus and Corn Fritters image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Saute 1/2 bunch asparagus (trimmed and thinly sliced) and 3/4 cup frozen fire-roasted corn in olive oil in a large nonstick skillet over medium-high heat until crisp-tender, 5 minutes. Transfer to a large bowl; let cool. Stir in 2 beaten eggs, 3/4 cup grated pepper jack, 1/4 cup flour and a big pinch of salt. Heat 2 tablespoons olive oil in the skillet over medium heat. Drop the batter (about 2 tablespoons per fritter) into the skillet, gently flatten and cook until golden, about 3 minutes per side.

ROASTED CORN AND CHICKPEA SALAD



Roasted Corn and Chickpea Salad image

Chickpeas and corn are roasted with coriander and then tossed with cherry tomatoes, scallions and a Dijon vinaigrette.

Provided by Food Network Kitchen

Time 40m

Yield 4-6

Number Of Ingredients 9

3 cups corn cut from the cob (about 4 ears)
One 15-ounce can chickpeas, drained and rinsed
1 teaspoon coriander
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 cup halved grape tomatoes
1 bunch scallions (white and green parts), sliced

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the corn and chickpeas in a medium bowl. Add the coriander, 1 tablespoon of the oil, 1 teaspoon salt and a couple turns of pepper and mix well. Spread on a rimmed baking sheet and roast until lightly browned, about 30 minutes.
  • Whisk together the vinegar and Dijon mustard in a small bowl. Slowly drizzle in the remaining 4 tablespoons oil. Add the corn mixture, tomatoes and scallions and toss to combine.

SAUTEED BEEF WITH ASPARAGUS AND CORN



Sauteed Beef with Asparagus and Corn image

This stir-fry of beef and vegetables is quick enough for a weeknight supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 7

2 tablespoons olive oil
1 bunch medium-size asparagus, (about 1 pound), trimmed and cut into 1 1/2-inch pieces on the diagonal
10 ounces shiitake mushrooms, stems discarded (caps halved if large)
1 (10 ounces) frozen corn kernels, unthawed
Coarse salt and freshly ground pepper
3/4 pound top blade chuck steak, sliced into thin 2-inch-long strips (any gristle removed)
1 tablespoon cornstarch

Steps:

  • In a 12-inch skillet, heat 1 tablespoon oil over high heat. Add asparagus, mushrooms, and corn; season with salt and pepper. Cook, stirring occasionally, until asparagus are lightly browned and tender, 5 to 6 minutes.
  • Remove from heat and transfer vegetables to a bowl. In another bowl, toss together beef, 1/2 teaspoon salt, and cornstarch until coated.
  • Reheat skillet over high heat with remaining 1 tablespoon oil. Add beef and cook, without stirring, until browned on one side, about 2 minutes. Add asparagus mixture and 1 cup water; bring to a boil. Cook, tossing, until sauce has thickened slightly, about 30 seconds. Serve.

Nutrition Facts : Calories 297 g, Fat 13 g, Protein 22 g

ASPARAGUS CHICKPEA SALAD



Asparagus Chickpea Salad image

Make and share this Asparagus Chickpea Salad recipe from Food.com.

Provided by GrovelHog

Categories     Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

1 bunch asparagus, lightly cooked
1 corn on the cob or 3/4 cup frozen corn kernels
1 (540 ml) can chickpeas, rinsed and drained
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
2 tablespoons olive oil
2 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons light soy sauce
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon fresh thyme, finely chopped

Steps:

  • In a large bowl, combine the oil, vinegar, soy sauce, mustard powder, garlic powder, black pepper and thyme.
  • Chop the asparagus diagonally into 2-3 cm pieces and add to bowl.
  • Slice the corn from the cob and place into the bowl (can be fresh or cooked, or substitute thawed frozen corn if you can't get it on the cob).
  • Dice the bell peppers and add to bowl.
  • Ensure the chickpeas are well drained then add to the bowl.
  • Gently combine all ingredients and serve.

Nutrition Facts : Calories 196.7, Fat 6, SaturatedFat 0.8, Sodium 536, Carbohydrate 30.5, Fiber 6.7, Sugar 2.8, Protein 7.9

CHICKPEA, ASPARAGUS AND CORN SAUTE'



Chickpea, Asparagus and Corn Saute' image

This is a Weight Watchers recipe for both the Core and Flex programs. Point value 3. I found it a bit bland and tweaked it with 2 packets of Splenda. I have also added a 14 ounce can of quartered artichoke hearts to this recipe. I've made some changes which I've mentioned at the end of the instructions.

Provided by dojemi

Categories     Vegetable

Time 20m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
3 garlic cloves, minced
1 1/2 cups fresh corn kernels (or thawed frozen)
1 lb fresh asparagus, trimmed and cut into 1 1/2 inch pieces
1 (11 1/2 ounce) can chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1/2 small red onion, finely chopped
1/2 cup fresh basil, thinly sliced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

  • Heat the oil in a large nonstick skillet over nedium-high heat.
  • Add the garlic and cook, stirring constantly until fragrant, about 30 seconds.
  • Add the corn and cook, stirring occasionally, until lightly browned, about 2 minutes.
  • Add the asparagus and cook, stiring occasionally, until bright green, about 3 minutes.
  • Add the chickpeas and cook, stirring occasionally, until asparagus are tender, about 2 minutes.
  • Remove the skillet from the heat; stir in the tomatoes, onion, basil, salt and pepper.
  • Serve right away or at room temperature.
  • NOTE:.
  • 1) I add the onions right after the garlic and saute' for about 5 minutes.
  • 2) I parboil the asparagus for 3 minutes prior to adding.
  • 3) I add the tomatoes at the very end once heat is turned off -- they stay plumper that way.

Nutrition Facts : Calories 214.8, Fat 5.2, SaturatedFat 0.7, Sodium 548.2, Carbohydrate 37.2, Fiber 8.4, Sugar 5.4, Protein 9.1

CHICKEN, ASPARAGUS & CORN CHOWDER



Chicken, Asparagus & Corn Chowder image

Chicken and asparagus make a light, comforting soup that's easy to do with common ingredients. If we have rotisserie chicken, it goes into this soup. -Jennifer Vo, Irvine, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons olive oil
3/4 cup cut fresh asparagus (1-inch pieces)
1 small onion, finely chopped
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1/2 cup fat-free half-and-half
1-1/2 cups cubed cooked chicken breast
3/4 cup frozen corn

Steps:

  • In a large saucepan, heat oil over medium heat. Add asparagus and onion; cook and stir until tender, 3-4 minutes., Stir in flour, salt, garlic powder and pepper until blended; gradually stir in broth and half-and-half. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Add chicken and corn; heat through.

Nutrition Facts : Calories 215 calories, Fat 9g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 800mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.

ASPARAGUS, SQUASH & RED PEPPER SAUTE



Asparagus, Squash & Red Pepper Saute image

The appealing vegetable trio is enlivened by a wine-scented saute. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 7

2 medium sweet red peppers, julienned
2 medium yellow summer squash, halved and cut into 1/4-inch slices
6 ounces fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1/4 cup white wine or vegetable broth
4-1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.

Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

CORN AND ASPARAGUS CASSEROLE



Corn and Asparagus Casserole image

This delicious recipe was one my mom made for special occasions. Every time I serve it, friends ask for the recipe.

Provided by nancyw

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 35m

Yield 6

Number Of Ingredients 10

¼ cup butter, melted
1 (15 ounce) can creamed corn
2 tablespoons all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
1 pinch ground black pepper
½ cup evaporated milk
2 eggs, beaten
1 (10 ounce) can asparagus tips, drained
½ cup shredded Cheddar cheese, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat a baking dish with butter; spread creamed corn on top. Sift flour, sugar, salt, and pepper evenly over corn. Pour evaporated milk and eggs on top. Fold asparagus into egg mixture.
  • Bake in the preheated oven until beginning to set, about 30 minutes.
  • Sprinkle Cheddar cheese over asparagus mixture; bake until Cheddar cheese is melted, casserole is fully set, and edges are lightly browned, about 5 minutes more.

Nutrition Facts : Calories 242.3 calories, Carbohydrate 22.2 g, Cholesterol 98.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 8.6 g, SaturatedFat 8.5 g, Sodium 909.1 mg, Sugar 7.4 g

SUMMER CORN SALAD WITH ASPARAGUS



Summer Corn Salad with Asparagus image

A simple, sweet and enjoyable taste of summer. This salad is great served as a side dish, or serve with nacho chips.

Provided by Jocelyn

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 8

6 ears corn, husk and silk removed
1 bunch asparagus spears, trimmed and cut into 1-inch pieces
1 (7 ounce) jar roasted sweet red peppers, drained and chopped
2 cloves garlic, minced
6 basil leaves, chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt and black pepper to taste

Steps:

  • Preheat an outdoor grill for medium-low heat and lightly oil grate.
  • Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.
  • Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.
  • Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 34.5 g, Fat 4 g, Fiber 5.4 g, Protein 6.4 g, SaturatedFat 0.6 g, Sodium 154.8 mg, Sugar 7.6 g

Tips:

  • Select tender asparagus: Choose asparagus spears that are bright green, firm, and have tightly closed tips. Avoid spears that are thick, woody, or have open tips.
  • Blanch the asparagus: Blanching the asparagus briefly in boiling water helps preserve its vibrant green color and crisp texture. It also helps remove any bitterness.
  • Use fresh corn: Fresh corn on the cob is best for this recipe. If using frozen corn, thaw it completely before cooking.
  • Season well: Don't be afraid to season the sauté with salt, pepper, and other herbs and spices to taste. A little bit of garlic powder, onion powder, or paprika can add a lot of flavor.
  • Cook over medium heat: Cooking the sauté over medium heat helps prevent the vegetables from burning or overcooking.
  • Serve immediately: This sauté is best served immediately after cooking, while the vegetables are still hot and crisp.

Conclusion:

This chickpea, asparagus, and corn sauté is a quick, easy, and delicious side dish that is perfect for any occasion. It is packed with flavor and nutrition, and it is sure to please everyone at the table. With its vibrant colors and crisp texture, this sauté is sure to be a hit.

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