Stir fried giant asparagus with garlic and soy sauce

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Stir fried giant asparagus with garlic and soy sauce
Stir fried giant asparagus with garlic and soy sauce
Served with Gravlax spaghetti cream
Servings:Serves 2
Calories per serving:59
Ready in:15 minutes
Prep. time:5 minutes
Cook time:10 minutes
Difficulty:Easy
Recipe author:Chef
First published:4th May 2015
Slightly coloured after the water has evaporated
Chopped on the diagonal according to tenderness
Size comparison against a large egg

We've grown giant asparagus at home for many years. This recipe is ideally suited to the home gardener who probably only has a few stems to deal with at a time, often not enough to use as a serving of vegetables. This also works with slightly woody stems too.

As the flavours are immense you only need a sprinkling of them to really lift a meal.

Slice them according to tenderness, the foot quite thin and the 'flower head' leave completely intact.

Ingredients

Ingredients

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Method

  1. Remove and discard the really woody part of the stems
  2. Slice the remaining on the diagonal, leaving the very tender heads in one piece
  3. Heat a frying pan or a wok and add about 4 tablespoons of water and the sliced stems and allow to cook in the steaming, bubbling water until it completely dries up
  4. Shimmy the pan to allow the asparagus to get a little seared
  5. To be on the safe side, you may need to let the pan cool a little before the next stage.
  6. With the asparagus still in the pan, add a few tablespoons of olive oil, a shake of black pepper and the crushed garlic and cook quite gently for 3 to 5 minutes to allow the flavours to mingle. Don't let the garlic brown.
  7. Mix well and serve.

Variations

Use 1 tablespoon sesame oil instead of the Olive oil

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