Asparagus season is in full swing! I love asparagus not only for their taste, but their beautiful color and shape. A random fun fact: the cut ends of asparagus spears are thick and fibrous, because of the plant's response to the injury when it was cut. The woodsy taste of mushrooms complement the salty, savory oyster sauce quite well, and quick-cooking the asparagus spears maintain their integrity and crunch. This dish is perfect as a side for an Asian-inspired meal, or as a quick dinner-- to make it a heartier dish, you may choose to top it all off with a sunny-side up egg like I did in the picture! The creamy egg elevates the dish to another level!
asparagus- good source of fiber, folate, and vitamins A, C, E, and K; rich source of glutathione (helps break down carcinogens and free radicals); contains high levels of the amino acid asparagine (a natural diuretic- helps rid the body of excess salts)
currently listening to:
IU- My old story
- 1 lb asparagus, ends trimmed
- 1 Tablespoon oyster sauce
- 1 teaspoon soy sauce
- 5 Tablespoons water
- 1/4 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1/2 lb mushrooms (of any kind), sliced
- 3 Tablespoons canola oil
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1/2 inch slice of ginger, minced
- black pepper
prep time: 5-10min
cook time: 15min
adapted from food52
1. Trim the tough ends of the asparagus spears. Then cut the asparagus into 2-inch long pieces. Prepare the rest of your vegetables: slice the mushrooms, finely chop the shallot, and mince the garlic and ginger.
2. In a small bowl, mix the oyster sauce, soy sauce, water, cornstarch, and sesame oil.
3. Heat 1 Tablespoon of oil in a skillet on high heat. Add the shallots and the asparagus. Stir for about 5-7 minutes until the asparagus is tender but still crunchy, and slightly browned on the outside. Transfer the asparagus and shallots to a plate.
4. To the same skillet, add 1 more Tablespoon of oil and the mushrooms. Season with some black pepper. Stir for about 5 minutes.
5. Add the asparagus back to the pan, as well as the garlic, ginger, and the remaining 1 Tablespoon of oil. Turn the heat down to medium. Stir for 2 minutes, and then pour the sauce over the mixture. Allow the sauce to reduce for about a minute, adding 1-2 more Tablespoons of water if you wish to thin it a bit.
In the picture, I topped off the dish with a sunny side egg that's been cut with a ring mold.