The Asian flavors of this
dish really make the asparagus come alive.
Asian
Spring Asparagus
- 1 pound fresh asparagus
1 tablespoon vegetable oil
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
1 tablespoon soy sauce
1/3 cup natural California pistachios, coarsely chopped
- Trim woody ends of asparagus
spears. Slice asparagus (with a sharply diagonal slant) into
3-inch lengths.
- Heat oil in large skillet
until a piece of asparagus sizzles. Add asparagus, ginger and
pepper; stir-fry over medium-high heat for 2 minutes. Add soy
sauce and stir-fry 2 minutes longer. Add pistachios and stir-fry
briefly just to heat through.
Makes 4 servings.
Note: For milder flavor,
reduce pepper to 1/8 teaspoon.
Recipe and photograph provided
courtesy of California Pistachio Commission.
