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Stir-Fry of Asparagus With Garlic, Ginger and Sesame
This simple side dish sings for its supper. Serve with basmati rice and grilled fish.
1 pound asparagus
4 tablespoons canola oil
2 cloves garlic, minced
1 tablespoon fresh ginger, peeled, finely diced
A pinch crushed dried chili flakes
2 teaspoons soy sauce
2 tablespoons lemon juice
2 tablespoons snipped chives
1 tablespoon white sesame seeds
Cut stalks on the bias into 11/2-inch pieces. In a large nonstick skillet or wok, heat the oil over high heat. Add garlic, ginger and chili flakes. Cook until golden, about 2 minutes. Add asparagus, occasionally stirring, until tender but still crunchy, about 3 to 4 minutes. Add soy sauce and lemon juice, tossing to just combine. Remove from heat. Add chives. Season with salt and pepper. Sprinkle with sesame seeds and serve. Serves 4.
"Jimmy Schmidt's Cooking Class" by Jimmy Schmidt
Thursday, March 18, 1999
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