Stir fried giant asparagus with garlic and soy sauce
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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