When spring and spring produce start to show up, I find myself wanting to cook less. I want simple meals with minimal ingredients. This asparagus stir-fry fits the bill. Ready in about 20 minutes, the asparagus is the star of this recipe with the miso sauce a close second. I picked up miso for this veggie ramen bowl and it’s found a home in quite a few sauces.
Asparagus Stir-Fry with Sesame-Miso Sauce
- 1 pound asparagus
- 2 cloves garlic
- 1 heaping tablespoon minced ginger
- 1 tablespoon olive or coconut oil
- 1 tablespoon brown rice miso
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 2 teaspoons toasted sesame seeds (see note)
- 2 cups cooked rice or quinoa, for serving
- Sesame seeds, for serving
- Chili flakes, for serving
- Trim ends off the asparagus and cut, on the bias, into 1" long pieces. Mince the garlic and combine with the ginger. Prep the sauce by combine ingredients in a small bowl and whisking together.
- Preheat a large skillet or wok over medium heat. Add in the oil followed by the asparagus. Cook, stirring occasionally, until asparagus is tender and starting to brown, 4 to 6 minutes. Stir in the garlic and ginger, cooking for one more minute.
- Stir in the sauce and cook until hot, one to two minutes. Serve over your choice of grains and sprinkle with sesame seeds and chili flakes (as desired).
by Erin Alderson
If I’m not grilling asparagus, I’m usually sautéing it for use in a stir-fry. The asparagus cooks up quick, pairs well with many sauces, and can easily be cut into the perfect bit-sized pieces.
Sauce: If miso is an unknown ingredient and you’re not sure you want to try it, I recommend making this stir fry using a homemade teriyaki sauce.
Onions: This recipe works well with the addition of either scallions or sliced onions. Add about 1/4 cup of scallions or 1/2 cup of regular onions.
Spice: Occasionally I’ll add a bit of sambal oelek to the sauce depending on if I want a bit of heat in the sauce instead of on top.
Asparagus is one of the items that I don’t really eat out of season. The thin, fresh stalks are no match. And so, I eat a lot of asparagus during the spring months. It’s an easy grilled side dish, the perfect roasting companion, and of course, makes the perfect asparagus stir-fry.