This Asian Stir Fried Asparagus is a delicious change of pace from my typical roasting recipes. A little soy sauce, sugar, sherry and garlic provide a terrific flavor profile that the whole family will love.
Asian Stir Fried Asparagus
My go-to recipe for asparagus has been to roast it with a drizzle of olive oil, kosher salt and freshly ground black pepper. Easy, peasy. Occasionally, I’ll add a sprinkle of grated Parmesan near the end of cooking time a la Ina Garten. Then I have a fabulous balsamic brown butter sauce that is also a winner over asparagus. But this Asian stir fried asparagus is a totally different route that is a fun change of pace.
A Twist on Mom’s Recipe
I spent my junior year of high school in Vancouver, British Columbia. My dad took a sabbatical at the University of British Columbia and we swapped homes with another Physics professor who got to move to Ames, Iowa. We got the better deal for sure!
One of my favorite classes at Lord Byng Secondary School was Home Economics. It was there I made my first and only fruitcake and honed my cooking skills. When one of our assignments was to develop a menu, I submitted my mom’s Asian Green Beans recipe, which was one of my favorite sides. This Asian Stir Fried Asparagus just swapped out the green beans for asparagus. Thanks, Mom!
I added some fresh ginger the first time I made this stir fry, but I think I prefer the asparagus without. Feel free to tweak as you like!Print
Asian Stir Fried Asparagus
A quick asparagus dish with an Asian twist.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6
- Category: Side Dish, Vegetables
- Cuisine: Asian
- 1 1/2- 2 pounds fresh asparagus, washed, trimmed and cut into 1 1/2-inch pieces
- 3 cloves garlic, crushed
- 1-2 tablespoons olive oil
- 4 teaspoons soy sauce
- 1 teaspoon sugar
- 1 tablespoon dry sherry
- Minced ginger, optional
Saute crushed garlic (and ginger if using) in olive oil.
Add asparagus and stir till coated with oil. Cook for 2 minutes.
Add soy and sugar. Stir and cook about 2 more minutes. Add sherry and decrease heat.
Cook uncovered, stirring occasionally, until just tender.
- Calories: 63kcal
- Sugar: 3g
- Sodium: 206mg
- Fat: 4g
- Saturated Fat: 1g
- Trans Fat: 0
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0
More Terrific Vegetable Recipes:
- Balsamic Roasted Baby Carrots from Cravings of a Lunatic
- Garlic Parmesan Roasted Green Beans from That Skinny Chick Can Bake
- Roasted Spicy Cauliflower from Kalyn’s Kitchen
- Spicy Mexican Corn Salad from That Skinny Chick Can Bake
- Sriracha Honey Roasted Broccoli from Barefeet in the Kitchen
- Prosciutto Wrapped Asparagus with Boursin from That Skinny Chick Can Bake
Plus, check out my Gorgeous Salads and Sides Pinboard for more inspiration!!