Just about the time the robins return to my neighborhood, wonderful, fresh American asparagus is back in the markets. During its season of abundance, I like to celebrate by serving asparagus often, and this stir-fry is shows off its flavor, color, and crispy texture exceptionally well. Both the nutty taste of oriental sesame oil and crunchy almonds add to the vegetable's appeal.
Tip: Unlike the mild-tasting sesame oil that is available in health food stores, Oriental sesame oil has a distinct toasty flavor and rich brown color. It's usually stocked in grocery stores in the same section as soy sauce. I suggest reduced sodium soy in this recipe as it keeps the dish from being too salty.
1 1/2 pounds fresh asparagus (untrimmed)
2 or 3 green onions (scallions), trimmed of roots and upper 2 inches of green top
1/4 cup slivered almonds
1 1/2 tablespoons oriental sesame oil
2 tablespoons reduced sodium soy sauce or regular soy sauce
Break off the tough ends (about 2 1/2 to 3 inches of bottom) of asparagus and discard. Cut asparagus spears and green onions on a diagonal into 1 1/4-inch pieces. Set aside.
In a 12-inch or similar nonstick skillet over medium-high heat, toast the almonds, stirring constantly, until they just begin to turn light brown. Immediately, turn them out onto paper toweling. In the same skillet, heat oil to hot but not smoking. Add asparagus and green onions, and adjust the heat so they cook rapidly but don't burn. Stir fry 3 to 4 minutes or until the pieces are almost tender when tested with a fork. Add soy sauce; cook, stirring, about 1 minute longer. Sprinkle almonds over top and serve.
Makes 4 or 5 servings.
Friday, September 5, 2008
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