Spring Asparagus Shiitaki Stirfry

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.

Asparagus and Shiitaki

  • 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.
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  1. The most common type of asparagus is green, but you might see two others in supermarkets and restaurants: white, which is more delicate and difficult to harvest, and purple, which is smaller and fruitier in flavor. No matter the type you choose, asparagus is a tasty, versatile vegetable that can be cooked in myriad ways or enjoyed raw in salads. :.:..

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