The garden is exploding with asparagus! Looking for new ideas to use it all!
This is a favorite I threw together one day that we really like, if you're into Asian cooking:
Bacardi1 Chicken Asparagus with Oyster/Black Bean Sauce
One pkge. (approx. a pound or so) boneless skinless chicken breasts or tenders cut into bitesized pieces
1 bunch fresh asparagus (about a pound or so), tough ends trimmed & cut into 2" pieces
2 stalks of Bok Choy, ends trimmed, cut into 1" pieces
2" piece of fresh Ginger, peeled & minced or grated
3-4 large cloves of garlic, peeled & chopped
3 tablespoons Chinese salted preserved fermented black beans
2 tablespoons oyster sauce
3 tablespoons dry sherry
1 teaspoon Asian garlic chili paste/sauce
8 fresh shitake mushrooms, stemmed & quartered
1 tablespoon cornstarch dissolved in 1 tablespoon dry sherry & one tablespoon water (optional)
3 tablespoons or so Peanut or vegetable oil for stirfrying
Cooked Jasmine Rice for serving.
Soak preserved black beans in hot tap water to cover & let sit for 15 minutes. Drain beans, add garlic, & mash together with a fork to make a rough paste. Add sherry, oyster sauce, & chile paste & stir.
Bring a pot of water large enough to hold asparagus pieces to a boil & add all asparagus pieces except for the tips. Boil for 2 minutes, then add tips & boil for another minute. Drain.
Make rice according to package directions.
Heat wok (or large frying/saute pan) until drop of water sizzles. Add oil & swirl.
Add Bok Choy & ginger & stirfry for 1 minute. Add chicken pieces & continue stirfrying until chicken is just about cooked thru. Add mushrooms & stirfry for another minute. Add blanched asparagus & bean paste mixture & stir for another minute. If sauce isn’t think enough, add dissolved cornstarch mixture & continue stirring until thickened.
Serve over Jasmine Rice.
Oh, & steamed asparagus also makes a lovely impromptu layer for "Eggs Benedict" or "Crab Benedict" (where a crab cake is subbed in for the usual Canadian Bacon).
tons of ideas for enjoying your bounty:
i think my personal favorite has to be grilled, or charred/blistered in a cast iron pan or wok. serve with a spicy toasted sesame & rice wine vinaigrette; or aged balsamic, goat or feta cheese, roasted tomatoes & toasted pine nuts; or just a squeeze of fresh lemon, salt & pepper - shaved parm or pecorino optional ;)
Per lb. of asparagus (pretty thin);
Saute 1/4 c. pancetta until browned; add 1 tsp. minced garlic. Add asparagus to pan; saute 2-3 minutes until crisp-tender. Add 2 healthy t. each hoisin sauce and oyster sauce; shake pan to coat stalks, adjust for salt and pepper, and eat it all up.