Because cooked asparagus is fairly neutral in flavor, it can benefit from being dressed in a savory and tangy sauce, one that just gently coats it in the pan as a finishing touch, and this one does so perfectly. It's a simple and zippy combination of a touch of mayonnaise, some Dijon mustard, lime juice, garlic, and cumin. Bring it all together and gently warm it in a pan before adding in the blanched asparagus and sauteing it in the sauce to finish. It gives the asparagus a rich glossiness and an irresistible flavor!
It basically requires a quick blanching about 2 minutes, depending on thickness of stalks to soften the asparagus. Then, the blanched stalks are quickly plunged into ice water for 30 seconds to 1 minute, to stop the cooking process. This recipe couldn't be any easier or more scrumptious—the best combination when you're looking to feed your loved ones something nutritious that will also make their tastebuds happy!
Category: Side Cuisine: American. Prep Time: 15 minutes Cook time: 10 minutes Total time: 25 minutes. Looking for more vibrant veggie sides? Cook's Note: This recipe was originally published in , and has been updated with even more love! She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca. Your email address will not be published. Blanching seasons the spears and also gives them a kick-start in the cooking process.
Without blanching, you'd char the outside but the inside would still be raw. Any longer, and you're just boiling them. But don't stop there.
There's another step after blanching that's just as important. Shocking veggies stops the cooking process and keeps their color vibrant and bright. Immediately after blanching the spears, use tongs or a spider strainer to transfer them to a large bowl of ice water. Swirl them around in the cold water until their temperature drops, then remove and drain. Crispy and delicious! This raw salad airs perfectly with a citrusy vinaigrette.
Photo: Hirsheimer Hamilton. Raw asparagus is way underrated. It's crunchy and vegetal, and works as a chopped gremolata or as delicate threads use a veggie peeler to shave it into ribbons. The most common mistake people make when prepping raw asparagus is doing it too far in advance. However, the snapping point is not only determined by the tenderness but also depends on where you apply the pressure. As a result, you are throwing away the edible part of the asparagus.
The wastage is significant because asparagus is expensive. I strongly suggest adding the blanching step to this sauteed asparagus recipe. Blanching before sauteing has the benefits to reduce the time required to saute and better control of the doneness:.
Since I plan to prepare a vegetarian sauteed asparagus dish, there will be no oyster sauce in this recipe. You can refer to the following section about the variations of this recipe for more ideas on how to improvise the recipe by including other ingredients. You need to crush a few cloves of garlic, coarsely chopped , and sauteed until it turns aromatic. The garlic should not be finely chopped because it can burn reasonably quick even over low heat.
You can increase the amount of garlic to obtain a more intense flavor. It tastes good when it clings on the asparagus with a relatively delicate flavor. Sauteed over high hea t helps to bring out the flavor and shorten the cooking time, hence preserve the attractive bright green and crunchiness of the asparagus.
You can also stir fry it over high heat to create some wok-hei if you are using a wok over a high power stove. After sauteeing for one minute, add the seasoning. I aim to let the flavor of the asparagus stands out, so the seasonings are relatively mild. On the contrary, I am using ingredients with strong flavor for leafy vegetables like kangkung water spinach.
You can get the recipe of the stir fry kangkung with belacan here. The seasoning consists of light soy sauce for flavor, dark soy sauce for color, sesame oil for aroma, along with salt, sugar, white pepper, and rice wine. Combine all the ingredients with a tablespoon of water. Add the seasoning mixture to the asparagus.
Mix thoroughly and cover the pan for one minute. By now the asparagus should become tender but still crispy. You can take out one spear to do a taste test. Watch the asparagus closely. Remove it once it turns deep green. Do not overlook. Prepare a cornstarch slurry by combining one teaspoon of cornstarch with a tablespoon of water.
Add the cornstarch slurry to the asparagus. The sauce will thicken and cling on to the asparagus. Stop adding more cornstarch slurry once the consistency is right. You may not need to use up all the cornstarch slurry. Transfer the asparagus to a clean chopping board. Cut the asparagus spears into half.
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