Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there’s no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.
Ingredients
- 1 ½pounds 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 Information
Nutritional analysis per serving (4 servings)
75 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 6 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths
- 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.
- Transfer to a serving platter and scatter leaves on top. Serve immediately.
About 15 minutes
Dining and Cooking