^[1]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.

Serves: 4

• 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.

• Here are more asparagus recipes. ^[2]
• Browse VegKitchen’s other recipes for easy vegetable stir-fries. ^[3]