Asian Spring Asparagus Recipes

ASIAN ASPARAGUS

Steps:

• Cut asparagus into 2" pieces.
• Heat oil in wok or large skillet (high heat).
• Add asparagus, stir fry for 1 minute.
• Add water& sugar to the asparagus, cover and steam for 2 minutes, shake the pan a few times Combine the remaining ingredients.
• Uncover wok and add remaining ingredients and cook for 1 minute, stirring to coat the asparagus with the spice mixture.
• Serve immediately.

SAUTéED ASIAN ASPARAGUS

Steps:

• Place a large skillet over medium high heat. Add olive oil and heat for 1 minute.
• Add asparagus and salt. Cook, stirring occasionally, until softened and slightly charred, about 4-5 minutes.
• Meanwhile, whisk together the soy sauce, lime juice, honey, sesame oil, ginger, and red pepper flakes.
• Drizzle over the cooked asparagus and sprinkle the peanuts on top. Serve immediately.

P F CHANG'S SICHUAN-STYLE ASPARAGUS

Steps:

• The day prior to making this dish, drain and rinse 1 tbsp diced green chilies. Add to a bowl the drained chilies, soy sauce, chili-garlic sauce and rice vinegar. Refrigerate overnight.
• When ready to make the dish, add the content of the bowl to a food processor and pulse once or twice. Set aside.
• Slice the onion and trim and cut the asparagus spears into thirds. Grate the ginger and chop the garlic.
• Heat a dry wok or heavy frying pan on medium-high heat. It will be hot enough when water evaporates almost immediately after hitting the pan.
• Pour in the oil making sure to rotate the wok or pan to get all sides coated evenly as you pour.
• Toss in the ginger and garlic and stir-fry for one minute. Add the asparagus, onion and pureed green chili paste and stir-fry for another 2 minutes.
• Add the oyster sauce and cornstarch, continuing to fry for about another minute so the cornstarch thickens the sauce.
• Remove from heat and place into a serving dish. Sprinkle with sesame seeds and serve.

ASIAN INSPIRED ASPARAGUS

Steps:

• After breaking the asparagus at its weak point and tossing the woody part out, I wrap the group of stalks with a rubberband to make them easier to cut.
• Then I cut the asparagus cross wise into 3/8" pieces. (Does not have to be precise).
• On medium heat, melt butter in a skillet and then add the asparagus pieces.
• Saute on medium heat for 3-4 minutes stirring frequently.
• Reduce temperature to low.
• Add Hoisin and Sweet Chili sauce to asparagus and stirring to mix thoroughly.
• Cook for an additional 1-2 minutes on low stirring frequently.
• Enjoy!

ASPARAGUS GRILLED WITH AN ASIAN TOUCH

Steps:

• Put all marinade ingredients into a zip-lock bag shake and add asparagus and marinate for 1 hour to overnight.
• Remove from marinade, cook on a hot grill about 5 minutes just till lightly browned.
• Turning often.
• Optional: Heat the marinade and pour over the grilled asparagus.

ASIAN ASPARAGUS AND MUSHROOMS

Steps:

• Cut 1 bunch asparagus into thirds. Heat 2 teaspoons sesame oil in a skillet over medium heat. Cut a 1-inch piece ginger into matchsticks, add to the skillet and cook, stirring, 1 minute. Add 3 cups quartered shiitake mushroom caps and 1 sliced garlic clove and cook, stirring, 2 minutes. Add the asparagus and 1/3 cup water; bring to a boil, cover and cook until crisp-tender, 3 minutes. Add 1 tablespoon each soy sauce and butter; cook, stirring, 1 minute. Season with salt and pepper.

ASIAN-STYLE ASPARAGUS COLE SLAW

Steps:

• Cut off about 1/4 inch of stem ends of asparagus (the ends become fibrous very quickly!).
• Rinse asparagus; drain. Cut into 1-2 inch slice; julienne the stems (but not the heads!).
• Bring 1 inch of water to boiling in a medium saucepan. Place asparagus in steamer basket; cover and steam for 5 minutes or until asparagus is crisp-tender. Drain. Gently rinse with cool water.
• Combine asparagus, green cabbage, red cabbage, carrot, parsley, onion, and cashews in a large bowl. Toss gently with sesame oil, vinegar, and pepper.