Asparagus season was earlier than usual in the Midwest this year. Our favorite way to eat asparagus is usually roasted because you taste nothing but it's flavors. Since we'd had a longer season to enjoy, when I saw this recipe, over at One Perfect Bite, I decided to give this recipe a try. The soy sauce and chili flakes gives the asparagus a nice a nice kick. I topped mine with almonds instead of the sesame seeds Mary uses. Next time I make this I don't think I will blanch the asparagus first, the asparagus was a little too done for our tastes.
Sauteed Sweet and Spicy Szechuan Asparagus
Recipe Courtesy of One Perfect Bite
2 pounds asparagus, ends discarded
1/4 cup soy sauce, low sodium
2 tablespoons rice wine vinegar, unseasoned
1/4 cup sugar
1/4 to 1 teaspoon red chili flakes
1/2 teaspoon fresh ground white pepper
1/2 cup water
2 tablespoons vegetable oil
2 tablespoons garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon sesame seeds, toasted (I used almonds instead)
1) Diagonally cut asparagus into 3 inch pieces.
2) In a small bowl, whisk together soy sauce, rice vinegar, sugar, chili flakes and pepper. Set aside.
Heat a large sauté pan over high heat. Add 1/2 cup water and
asparagus. Cover and cook until asparagus is still crisp to the bite,
about 2 to 3 minutes. Uncover and pour off any remaining water.
4) Add oil, garlic and ginger to pan with asparagus. Sauté until lightly browned.
5) Add soy sauce mixture. Bring to a boil. Cook until sauce coats asparagus.
6) Sprinkle in toasted sesame seeds. Transfer to a serving platter. Serve immediately. Yield: 4 - 8 servings.
I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.