Thai Asparagus Treat

Asparagus bundles

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.


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