Thai Asparagus Treat
Tender asparagus shoots are a welcome sign of spring, and Thai seasonings provide a wonderful way to enjoy them. Peel the lower part of the stalks before slicing if the skin is thick and tough. Recipe from Stir Crazy! by Susan Jane Cheney.
- 1 tablespoon peanut oil or other vegetable oil
- 4 large scallions, sliced thin
- 2 tablespoons thinly sliced fresh lemongrass
- Minced or ground dried red chiles to taste
- 1 pound asparagus, sliced on a diagonal, stalks and tips kept separate
- 3 to 4 tablespoons vegetable stock or water
- 1 tablespoon fresh lime juice
- 1 tablespoon shoyu or natural soy sauce
- 2 tablespoons minced fresh mint
- 1/4 cup chopped fresh cilantro
- Salt to taste
Set a wok or stir-fry pan over high heat. Add the oil and swirl it to coat the inside of the pan. Add the scallions and stir-fry briefly. Add the ginger, lemongrass, and chiles and continue stir-frying, gradually adding the asparagus, sliced stalks first.
Add stock, a tablespoon at a time, and stir-fry until the asparagus is tender but still bright green. Add the lime juice, shoyu, mint, and fresh cilantro. Toss well. Taste and add salt if needed. Serve immediately.Print This Post