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.Print
- 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).
+ To toast sesame seeds, place in a dry skillet over medium-low heat. Toast, stirring every 10 seconds or so, until the sesame seeds are golden and fragrant.
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.