Stir fried giant asparagus with garlic and soy sauce
4/5 Nice with gravlax. The Judge
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.
- 4 giant asparagus stems
- 3 cloves of garlic, peeled and crushed
- A pinch of black pepper
- A few tablespoons of olive oil
- 5ml dark soy sauce
- Remove and discard the really woody part of the stems
- Slice the remaining on the diagonal, leaving the very tender heads in one piece
- 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
- Shimmy the pan to allow the asparagus to get a little seared
- To be on the safe side, you may need to let the pan cool a little before the next stage.
- 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.
- Mix well and serve.
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