Asian Asparagus

Asian AsparagusAsian Asparagus

Asparagus doesn’t have to be treated with kid gloves and will actually stand up to aggressive flavors.  Spice up your spring asparagus and serve as a main meatless dish.


1 1/2 Pounds Trimmed Asparagus

2 Tablespoons Grapeseed Oil

6 Dried Red Peppers

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1 Teaspoon Chinese Chile Paste

2 Teaspoons Grated Garlic

2 Teaspoons Grated Ginger

1/2 Teaspoon Grated Orange Zest

1 Chopped Jalapeño Pepper

3 Teaspoons Sesame Oil

1/2 Cup Chopped Cilantro

4 Slivered Green Onions

2 Tablespoons Toasted Sesame Seeds

Wash and snap off the asparagus bottoms.  Cut the asparagus into 2 inch pieces.  Place a wok or a heavy sauté pan over a high heat.  Add the grapeseed oil.  Add the dried peppers and cook until they sizzle.  Add the asparagus.  Toss well to coat in the oil.  Add the salt and pepper. Sauté for 1 minute.  Add the chile paste, garlic, ginger, orange zest and jalapeño peppers.  Cook for 1 minute or until the asparagus is cooked, but still firm. You don’t want to overcook the asparagus as it will continue to cook after removed from the heat.  Remove from the heat and transfer to a serving platter.  Drizzle the asparagus with the sesame oil.  Sprinkle the top of the asparagus with the cilantro, green onions and sesame seeds.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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