Sides and Salads Recipes - Stir-fried Asparagus with Chilies Recipe

Ingredients

• 30ml/2 tbsp groundnut (peanut) oil

• 2 garlic cloves, finely chopped

• 2 fresh red chilies, seeded and finely chopped

• 25g/1 oz fresh galangal or root ginger, finely shredded

• 1 lemon grass stalk, trimmed and finely sliced

• 350g/12oz fresh asparagus spears, trimmed

• 30ml/2 tbsp fish sauce

• 30ml/2 tbsp soy sauce

• 5ml/1 tsp sugar

• 30ml/2 tbsp unsalted roasted peanuts, finely chopped

• 1 small bunch fresh coriander (cilantro), finely chopped

Serves 2-4

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Method:

1. Heat a large wok and add the oil. Stir in the garlic, chilies, galangal or ginger and lemon grass and stir-fry until the ingredients become fragrant and begin to turn golden.

2. Add the asparagus and stir-fry for a further 1-2 minutes, until it is just tender but not too soft.

3. Stir in the fish sauce, soy sauce and sugar. Spoon on to a serving plates, sprinkle with the peanuts and coriander and serve immediately.

Asparagus is one of those vegetables that is still at its best when in season. It tastes best when freshly lifted and cut and is so delicious that it is inevitably snapped up during the brief period when it is available. This is a particularly delightful way of cooking it.

Variations: This recipe also works well with broccoli, green beans, baby leeks or courgettes , cut into strips when the asparagus is not at its best You may lose a little in bulk if using smaller vegetables, so a medley of all four would work well.  For a touch of sweetness, add a little sweet chili sauce with the fish sauce when making the dressing for the asparagus.