Dining and Cooking
In Chefs’ Collections

Simple Spicy Asparagus in a Wok

Asparagus doesn’t have to be treated as a delicate, fragile thing, napped only with butter or creamy sauces, or served plain with olive oil and salt. That’s fine for the first week or two of the season, but then it’s time to dial up the interest factor and add some spice. Asparagus actually stands up quite well to aggressive flavors. A quick toss in a hot wok with garlic, ginger and chiles doesn’t overwhelm it at all, at least if you don’t overcook the spears. Instead, the vegetable’s sweetness becomes accentuated by contrast.

Ingredients

  • 1 ½ pounds asparagus, medium- or pencil-size
  • 2 tablespoons vegetable oil
  • 6 small dried red peppers
  • Salt and pepper
  • ½ teaspoon Chinese chile paste
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • ½ teaspoon grated orange zest
  • 1 jalapeño or serrano chile, finely chopped
  • 2 teaspoons sesame oil
  • ½ cup roughly chopped cilantro
  • 3 green onions, slivered
  • 1 tablespoon toasted sesame seeds
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      174 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 5 grams protein; 40 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. Snap off and discard bottoms of asparagus, then cut into 2-inch pieces (halve thicker pieces lengthwise first).
  2. Set wok over high heat and add vegetable oil. Add dried peppers and let sizzle, then add asparagus, tossing well to coat. Season with salt and pepper. Stir-fry for a minute or so, then add chile paste, garlic, ginger, orange zest and jalapeño. Continue cooking over high heat for a minute, maybe less, until asparagus is cooked but still firm and bright green. (It will continue cooking off the heat.)
  3. Mound asparagus on a serving platter and drizzle with sesame oil. Sprinkle cilantro, green onion and sesame seeds over the top.

20 minutes

Dining and Cooking