Monday, June 5, 2017

Szechuan Asparagus

There are so many simple ways to make veggies stand out and be even more delicious. We love asparagus at our house, but after having it the same ways that I always make it, I like to try something a little bit different. 

This recipe isn't any more difficult than the ones I normally use and it was a fun change. I also used it later in the week to make an Asian salad and that was fantastic!

1 tablespoon diced green chilis
2 teaspoons soy sauce
2 teaspoons chili-garlic sauce
1 teaspoon rice vinegar
10 asparagus spears
1 tablespoon fresh ginger, grated
3 garlic cloves, finely chopped
1 tablespoon olive oil

Begin by draining and rinse 1 tbsp diced green chilies. Add to a bowl the drained chilies, soy sauce, chili-garlic sauce and rice vinegar. Refrigerate while you prepare you asparagus or as long as possible perhaps even overnight.

Trim and cut the asparagus spears into thirds. Grate the ginger and chop the garlic.

When ready to make the dish, add the contents of the bowl to a food processor and pulse once or twice. Set aside.

Heat a heavy frying pan on medium-high heat. It will be hot enough when water evaporates almost immediately after hitting the pan.

Pour in the oil making sure to rotate the wok or pan to get all sides coated evenly as you pour.

Toss in the ginger and garlic and stir-fry for one minute. Add the asparagus, and pureed green chili paste and stir-fry for another 2 minutes.

Remove from heat and place into a serving dish.