Asian Stir Fried Asparagus
This Asian Stir Fry Asparagus is a delicious change of pace from my typical roasting recipes made with simple pantry ingredients.
A little soy sauce, sugar, sherry, and garlic provide a terrific flavor profile for this Easy Asparagus Recipe the whole family will love.
Why You Must Make
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.
- This sauteed asparagus is a totally different route that is a tasty change of pace from my go-to roasting technique.
- The Asian flavors are marvelous with asparagus.
- A few simple pantry ingredients are all you need to make this stir fry after picking up some beautiful seasonal asparagus!
- Kitchen Staples – Sugar, Fresh Garlic, Olive Oil
- Fresh Asparagus – washed, trimmed, and cut into 1 ½-inch pieces.
- Soy Sauce – I keep Kikkoman brand on hand.
- Dry Sherry – Alcohol is always a flavor enhancer like salt. Most of the alcohol will evaporate during the cooking time.
- Ginger – Peel, then finely mince. Optional, but a popular flavoring in many Asian stir fry recipes.
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!
- When buying asparagus, look at the tips. They should be tight and fresh appearing, not dried or soft and moist.
- The ends can be woody. Make sure to remove the tough ends. If you bend your spears, they will naturally break between the woody stems and the more tender spears. But you will waste less if you trim them with a knife.
- Or use a vegetable peeler to remove the tough outer layer.
- For a fancy look, cut your asparagus spears on the diagonal.
- I use fresh ginger when I make this recipe with beans, but I prefer the asparagus without. You can certainly use ginger if you’d like.
Frequently Asked Questions
Buy your asparagus in season which is from February through June. Look for bright green stalks and tight tips. It’s best cooked on the day it is purchased.
Keep it tightly wrapped in plastic and use it within 3 to 4 days. You can also slice the bottoms off the stalks and place the spears upright in a container of water then cover them with a plastic bag. If the tips start looking soft and moist, they are probably past their prime.
Like most leftovers, store it covered in the refrigerator for 3-4 days.
You May Also Like
- Balsamic Roasted Baby Carrots from Cravings of a Lunatic
- Roasted Spicy Cauliflower from Kalyn’s Kitchen
- Sriracha Honey Roasted Broccoli from Barefeet in the Kitchen
- Prosciutto Wrapped Asparagus with Boursin
- Garlic Parmesan Roasted Green Beans
- Spicy Mexican Corn Salad
- Green Bean and Bacon Bundles
- More Side Dish Recipes
Plus, check out my Easy Side Dish Pinterest Board for more inspiration!!
- 1 ½- 2 pounds fresh asparagus, washed, trimmed, and cut into 1 ½-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 for about 2 more minutes. Add sherry and decrease heat.
- Cook uncovered, stirring occasionally, until just tender.
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Amount Per Serving: Calories: 81Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 231mgCarbohydrates: 8gFiber: 3gSugar: 3gProtein: 4g
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