Stir-Fried Spicy Asparagus

By David Tanis

Stir-Fried Spicy Asparagus
Stephen Scott Gross for The New York Times
Total Time
About 15 minutes
Rating
5(1,051)
Comments
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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.

Featured in: A Romantic Cook’s True Spring Love

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Ingredients

Yield:4 to 6 servings
  • 1½pounds 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
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

49 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 286 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths

  2. Step 2

    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.

  3. Step 3

    Transfer to a serving platter and scatter leaves on top. Serve immediately.

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Ratings

5 out of 5
1,051 user ratings
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Comments

Merle Gilmore

I've made this twice -- the first time was absolutely terrific, the second time overpowering because of a similar sized, but much hotter Serrano. Lesson learned: add 1/2 the pepper and taste before adding the second half.

ArborAnnie

Surprised how much better than roasted! Used red pepper flakes instead of serrano but otherwise followed recipe, crisp and tasty in less than 2 minutes. Excellent.

Brianna

Made as written, but when I tasted it I thought something was missing. I added a splash of soy sauce, cooked it for another 30 seconds or so, then plated and drizzled a touch of sesame oil on top. Made for a much more rounded dish. Either way, pretty darn tasty!

Jennifer O

I've made this many times. I add shitakes, sometimes use sesame oil, but always add juice of an orange at the end. Serve with crispy tofu (tamari & nutritional yeast) cooked separately in air fryer, then add to asparagus. Plus brown basmati rice. Big yum!!

Melissa H.

I made this twice, once with mint, once without. I prefer the one without. The mint can be overwhelming.

abby

Added bacon and goat cheese.

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