Asparagus and Shiitake Sauté
Since spring is trying really hard to stay, we love to have asparagus around.
Asparagus is something you can serve hot or cold, in a salad or stirfry.
- Take your asparagus spears (maybe two or three at a time), hold them with two hands on the tips and ends and bend. They will snap where the tough part meets the tender part.
- In this case, because it happens to be a rainy weekend, we are making a stirfry with shiitaki mushrooms. You can toss this with rice noodles, or over rice to make it a meal, or on it’s own as an appy. Normally I like to blanch the asparagus by submerging it in a pot of salted water for about 30 seconds, then submerging it again in ice water. Enjoy!!
- Sauté chopped scallions, garlic, and peeled ginger in vegetable oil. Add shiitake caps, 1-inch pieces raw asparagus, and sliced chiles and sauté until tender. Toss with gluten free soy sauce; cook about 1 minute more.