Stir-Fried Spicy Asparagus
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)
- 1tablespoon vegetable oil
- Salt and pepper
- 3garlic cloves, minced
- 1tablespoon grated ginger
- 1serrano or other fresh hot chile, finely chopped
- A large handful of basil, mint and cilantro leaves
Nutritional analysis per serving (6 servings)
49 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 286 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths
- Step 2
In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
- Step 3
Transfer to a serving platter and scatter leaves on top. Serve immediately.
Private Notes
Comments
I've made this twice -- the first time was absolutely terrific, the second time overpowering because of a similar sized, but much hotter Serrano. Lesson learned: add 1/2 the pepper and taste before adding the second half.
Surprised how much better than roasted! Used red pepper flakes instead of serrano but otherwise followed recipe, crisp and tasty in less than 2 minutes. Excellent.
Have made this as a veggie dish to rave reviews but last night I added large shrimp to the pan. I peeled and cleaned the shrimp, then left them in salted water for about 20 minutes. Patted them dry and cooked them in the oil until pink on one side. From there I followed the recipe as above, flipping the shrimp over to cook the other side. It made a great one pot meal served over rice.
Added bacon and goat cheese.
I have made this twice as well as some other cooks. I made exactly as the recipe but served it over rice sprinkled with Tamari. It was really good. Tonight I sautéd the asparagus with the garlic, ginger, as per recipe and threw in shrimp and hot peppers. I added peanuts at the end and drizzled Siracha over all, also served over rice. This was great! This is a really wonderful way to celebrate asparagus season. Thank you for the idea!
I looked at this and thought… that’s it? But with such a high rating I decided to give it a go. And, well, the final result felt like it was missing half of the recipe. Where’s the depth? The acid? I added a little soy sauce, some mirin, and a squeeze of a lemon. Still didn’t quite get it there, likely because I added them in the end. Will experiment with adding those extras while cooking and see what comes of it.
It sound like you would prefer this to be a Chinese stir fry. This dish makes the asparagus the star with just a little assistance from the pepper, ginger and garlic. Either way, do what makes your taste buds happy.
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