Step into spring with Stir-Fried Asparagus
I'm so ready for spring - not only for its warmer temperatures and longer days, but also for fresh produce that will start appearing in local farmer's markets. What better harbinger of spring than asparagus?
To help celebrate the arrival of spring, try my quick and easy Stir-Fried Asparagus recipe.
1 pound asparagus
2 tablespoons canola oil
1/2 teaspoon salt
2 garlic cloves, thinly sliced
1/2 cup canned chicken broth
1 1/4 teaspoons cornstarch, dissolved in 1 tablespoon water
1. Snap the tough ends from the asparagus. Cut on the diagonal into 1 1/2-inch lengths.
2. Heat oil in a wok or stir-fry pan over high heat until hot. Add the salt and garlic and stir a few times. Add asparagus and stir for about a minute. Pour in broth and cook, covered over medium-high for about 2 minutes or until asparagus are tender-crisp.
3. Stir up cornstarch slurry and pour into the pan, stirring until the liquid thickens. Remove from heat, correct seasoning and serve hot.
In New England, there are a number of asparagus farms, but in Hadley, a town in Western Massachusetts, they pride themselves as "The Asparagus Capital of the World." Here in Massachusetts we are used to hyperbole. After all, Bostonians know Boston as "The Hub of the Universe!"
Flavor Tip: For those who like a little gingery flavor, add in a couple of slices of fresh ginger with the garlic.
Asian Cutting Technique: Cut the asparagus spears on the diagonal for a more attractive dish:
Text, recipe and photograph copyright 2013 by Helen Chen. All rights reserved.