spicy stir-fried asparagus
Mon, 24 October, 2016
Holy cracker, this is asparagus but not as you know it! It’s spicy - it has an almighty kick and requires a large glass of water to be served with the dish, or cold beer.
I found the recipe in NY Times Cooking, modified the heat a bit - can’t start to imagine what it would be like with ALL the chilies thrown in - and gave it a go. Some result!
But then you see, asparagus or other greenery in fact does not have to be treated reverentially, seasoned subtly and only subjected to gently sautéing in butter. This is asparagus grown-up style - none of the eggs and soldiers nonsense. And what do you know? It can stand the heat - if you can.
Asparagus works well but you might like to apply this treatment to broccoli - God knows it’s bland enough to use some heat. The dish was served as a side but it can be a great starter or a standalone if served with lots of plain rice.
spicy stir-fried asparagusServings: 2Time: 5 minutes
- 12-16 asparagus spears
- 2 tbsp. vegetable oil
- 3 dried chilies, deseeded
- salt and pepper
- 2 garlic cloves, grated
- 3cm piece of ginger root, peeled and grated
- zest grated from 1 lime
- 1 jalapeño or serrano chili, deseeded and finely chopped
- 2 tsp sesame oil
- a few sprigs of coriander, chopped
- 3 spring onions, sliced finely
- 1 tbsp. toasted sesame seeds
1. Wash the asparagus and break off woody ends. Cut them in half and slice lengthways too if the stems are thick.
2. Heat up the vegetable oil in a wok, add the dried chilies and toss about in the oil. Add the asparagus, season it with salt and pepper and stir fry for a minute, then add the garlic, ginger, lime zest and the chopped fresh chili. Stir fry for another two or three minutes, transfer to a plate or serving bowl.
3. Top the dish with the coriander, spring onions and sesame seeds and drizzle with a little sesame oil.