Normally I would serve toasted asparagus with pan seared salmon, sort of an American Dish (My little girl says that’s something I can challenge Bobby Flay with, she’s quite the flatterer!) Tonight I decided to serve it Asian style, the result was really quite good, and following the cooking time indicated in the recipe, the asparagus were perfectly cooked. Yumm…
1 pound pencil-thin asparagus
2 tablespoons peanut or vegetable oil
3 or 4 dried red chilies, optional (I used 1/2 tsb of red pepper flakes)
¼ pound ground pork
1 tablespoon minced garlic
2 tablespoon scallions
½ cup chicken stock or water
1 tablespoon fish sauce
2 teaspoons dark sesame oil, optional
Cooked white rice for serving (optional).
1. Break bottom inch or so off of each asparagus spear; cut stalks into inch-long pieces.
2. Heat a large skillet over high heat for about 2 minutes. Immediately add half the peanut oil, chilies if you’re using them and pork, crumbling it with your fingers. Cook, stirring only occasionally, until pork browns, about 2 minutes. Remove pork to a bowl, discard chilies and lower heat slightly.
3. Add remaining oil and asparagus to skillet. Cook, stirring occasionally, until asparagus turns bright green and begins to become tender, 3 or 4 minutes. Add garlic and scallions and cook, stirring once or twice, for 30 seconds.
4. Add stock or water and soy sauce; stir and cook for 15 seconds. Stir in pork, add sesame oil if you like and stir once more. Serve with white rice, if desired.