This Asian-inspired sautéed asparagus flavored with a ginger, lime and soy sauce dressing and topped with peanuts is a great side dish!
The moment I saw this recipe for “blistered asparagus” in this month’s Bon Appetit magazine I knew I had to try it. At first glance it didn’t sound like much, but when I actually read the ingredient list I was captivated.
This is not your run-of-the-mill asparagus.
There’s so much flavor happening here— fresh ginger, soy sauce, toasted sesame, honey, lime, and hot red pepper flakes. It’s a little unexpected and completely wonderful. This “Asian” asparagus makes a great side dish to chicken, salmon, or fried rice. And it would also be great cooked on the grill!
How to buy asparagus
Choose asparagus stocks that are uniform in size so they will cook evenly. Look for tips that are tightly closed and have not wilted.
How to store asparagus
Asparagus is best used within a few days of purchase. Store it either upright in a glass filled with an inch of water, or with the ends wrapped in moist paper towels inside a plastic bag.
How to prep asparagus for cooking
Take each asparagus stock in your hands and bend it until it breaks. It should automatically break and the point where the tender stock and woody end meet. This can also be done (a little less accurately) with a knife, chopping the bottom third off of the stocks.
If your stocks are quite thick, consider peeling off the outer layer of the stocks before using.
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Sautéed Asian Asparagus
- 1 tablespoon olive oil
- 1 lb asparagus, bottomed trimmed
- Pinch of salt
- 2 tablespoons soy sauce
- 1 tablespoons lime juice
- 1 teaspoons honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon freshly grated ginger
- 1 teaspoon red pepper flakes
- 2 tablespoons crushed peanuts
- Place a large skillet over medium high heat. Add olive oil and heat for 1 minute.
- Add asparagus and salt. Cook, stirring occasionally, until softened and slightly charred, about 4-5 minutes.
- Meanwhile, whisk together the soy sauce, lime juice, honey, sesame oil, ginger, and red pepper flakes.
- Drizzle over the cooked asparagus and sprinkle the peanuts on top. Serve immediately.