sprung

Stir-fried asparagus would have seemed to me like an awful waste before last night.  Last night, after eating asparagus five of the last seven nights then looking into the fridge to discover there were still three more hefty bunches of stalks rubberbanded together in the crisper drawer, I became deeply exhausted and in need of preparation more dynamic than roast/steam/grill w olive oil and salt.  It was so delicious, we have forgotten we were ever about to tire of asparagus and now only want to know when we can have more and for how long (Thursday, and about another week, respectively).

Stir-Fried Asparagus (from Mark Bittman's How to Cook Everything Vegetarian)

Cut 1.5-2lbs trimmed asparagus into 2-inch lengths.  Heat a wok over high heat for 3-4 minutes.  Add 2tbsp peanut oil, wait a few secs, then add the asparagus (at this moment, as per his variations list, I added a couple of thinly-sliced shallots).  Toss, then stir in 1tbsp minced garlic (and 2 dried chiles if you wish).  Continue to cook, tossing, until the asparagus is dry, hot, and beginning to brown.

Add 2tbsp water and the soy sauce and continue to cook until the asparagus is tender, another 3-5 minutes.  (I also added, again as per the variations list, a handful of slivered & blanched almonds)Drizzle with a small amount (1tsp) of sesame oil, salt if you wish, and serve. 

Comments

[santos.]

that is very much like a filipino/chinese preparation for long beans. dry-fried, adobo-style (if with a bit of vinegar).

[Marilee]

YUM! That looks delish. Sounds even better than hot dogs. I think I'll do this (with pine nuts since I have no other nut...not one that I can cook, anyway).