Stir-Fried Asparagus with Peanut Sauce
A fast, no-fuss recipe for asparagus stir-fried with shallots and a spicy Asian-style peanut sauce. Serve this flavorful dish as vegetarian main dish with noodles or rice or as a side for beef, chicken or tofu.
Equipment
Ingredients
Peanut sauce:
- ⅓ cup (85 g) smooth peanut butter
- ½ cup (120 ml) water
- 2 tablespoons (30 ml) tamari or soy sauce
- 2 tablespoons (30 ml) rice wine vinegar
- 2 tablespoons (30 g) Asian chili garlic sauce
- 1 tablespoon (15 g) grated fresh ginger
- 1 tablespoon (15 g) grated fresh garlic
- 1 tablespoon (15 ml) maple syrup
- 1 tablespoon (15 ml) sesame oil
Asparagus:
- 1 pound (450 g) asparagus ends trimmed, sliced diagonally into ½-inch pieces
- 1 shallot halved and thinly sliced
- 1 tablespoon (15 ml) neutral vegetable oil such as canola or avocado
- ½-1 teaspoon crushed red chili pepper
- 4 lime wedges
Instructions
Prepare the sauce
- Whisk all ingredients for the sauce together in a bowl.
Cook the asparagus
- Place a 10-inch skillet over medium-high heat. Add the oil and when it starts to shimmer, stir in the asparagus and shallot. Cook 3-4 minutes, until the asparagus is bright green and the shallot is translucent.
- Pour in the sauce and bring to a simmer. Lower the heat and cook 2-3 minutes, stirring, until the sauce thickens and coats the vegetables.
To serve
- Squeeze the lime wedges over the dish and sprinkle with crushed red pepper to taste. Serve the asparagus as a side dish or with rice, noodles or spiralized zucchini as a main dish. It's good warm, at room temperature or cold.
Video
Notes
- The recipe makes enough sauce to serve with 4 cups cooked rice or 2 cups cooked noodles.
- Stir-fried asparagus will keep refrigerated 1-2 days. Enjoy it cold or at room temperature, or reheat on medium heat for 1-2 minutes in a microwave.
- Other nut/seed butters such as almond, cashew or tahini can substituted for the peanut butter.
Nutrition
Calories: 522kcalCarbohydrates: 122gProtein: 16gFat: 17gSodium: 845mgFiber: 32gSugar: 26g
