Sunday, July 1, 2012

Sauteed Sweet and Spicy Aspargus

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

Ingredients:
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)

Directions:
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.
3) 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.

8 comments:

  1. Sounds very flavorful! Happy July 4th Week:@)

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  2. The flavors sound yummy. And I'm with you - I like asparagus with a little crispness left in it.

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  3. Oooh, I have to give this a go. Great idea.

    I found you via On the Menu Monday from Stone Gable
    I have linked up a simple little cheese and cracker plate
    Have a lovely week.

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  4. I am a recent fan of asparagus. They look very tasty and inviting!

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  5. I think I would opt for the almonds too! I love roasting asparagus in the oven and have the timing down perfectly so I might try this in the oven instead.

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  6. Love this new-to-me way to prepare asparagus! That sauce sounds addictive.

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  7. Great flavors, love the spice and the almonds with the asparagus!

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  8. What a great combination of seasons for this great Asparagus dish. Hope you are having a great holiday week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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Thanks for commenting on my blog!