Look through your fogged up glasses, past your ice covered windshield, and beyond the snow packed road, and see the green of spring. It’s there, soon, I promise.
It may still be white out for most of us, but you can find the green of spring already sprouting at your local market or grocery store with the abundance of asparagus.
While asparagus is delectable when simply roasted, and dressed with a splash of olive oil and seasoned with some Applewood Smoked Sea Salt, this spring vegetable is also fabulous when cooked with a variety of Asian flavors such as in a Thai-style Asparagus & Shrimp Stir Fry.
Like most Asian dishes, this Thai-style Asparagus & Shrimp Stir-Fry is all about creating a delicious base flavor. In this case, it’s a simple one-two-three of coconut milk, fish sauce, and a few generous dashes of our handcrafted Lemongrass Ginger Seasoning.
After some quick washing and chopping of ingredients, this Thai-style Asparagus & Shrimp Stir-Fry can be cooked up in less than 10 minutes.
Just toss together crisp tender asparagus and juicy shrimp quickly in a wok or frying pan. Then simmer in creamy coconut milk, seasoned with fish sauce and our Lemongrass Ginger Seasoning.
Enjoy this Thai-style Asparagus & Shrimp Stir Fry with jasmine rice or brown rice, and some cashews on the side.
Thai-style Asparagus & Shrimp Stir-Fry
Serves 2-3
Ingredients:
2 tbsp peanut oil
2-3 cloves garlic – finely chopped
A bundle of asparagus – fibrous ends discarded, then cut or snapped into 2-inch long pieces*
1/2 red bell pepper – thinly sliced
10-12 shrimp – peeled and deveined, if not done already
1/4 cup unsweetened coconut milk
2 tbsp water
2 tsp fish sauce (or salt to taste)
2 tsp Season with Spice’s Lemongrass Ginger Seasoning, or more to taste
Method:
1. In a frying pan or a wok, heat oil and sauté garlic until aromatic.
2. Add in the harder pieces of the asparagus first (the lower parts of the stalk), and stir-fry over medium-high heat for about one minute. Then add in the rest of the asparagus, as well as the shrimp and red bell pepper, and toss a few times together. Pour in the coconut milk, water, and fish sauce (or salt). Stir and toss to make sure the asparagus cooks evenly. Bring it to a boil, then lower the heat and allow to simmer for a few minutes, or until the asparagus is tender.
3. Finally, season with the Lemongrass Ginger Seasoning and give it a few more quick stirs to combine. Dish out into a serving bowl. Serve hot with steamed rice, and a side of cashews.
*Tip: Snapping Asparagus
Starting at the tip of the asparagus, bend the stem and snap off about a 2-inch length piece (a fresh asparagus should snap easily). Keep snapping off 2-inch pieces until you come to the resistance point where it is too fibrous to snap. Discard the fibrous ends of the asparagus.
Serves 2-3
Ingredients:
2 tbsp peanut oil
2-3 cloves garlic – finely chopped
A bundle of asparagus – fibrous ends discarded, then cut or snapped into 2-inch long pieces*
1/2 red bell pepper – thinly sliced
10-12 shrimp – peeled and deveined, if not done already
1/4 cup unsweetened coconut milk
2 tbsp water
2 tsp fish sauce (or salt to taste)
2 tsp Season with Spice’s Lemongrass Ginger Seasoning, or more to taste
Method:
1. In a frying pan or a wok, heat oil and sauté garlic until aromatic.
2. Add in the harder pieces of the asparagus first (the lower parts of the stalk), and stir-fry over medium-high heat for about one minute. Then add in the rest of the asparagus, as well as the shrimp and red bell pepper, and toss a few times together. Pour in the coconut milk, water, and fish sauce (or salt). Stir and toss to make sure the asparagus cooks evenly. Bring it to a boil, then lower the heat and allow to simmer for a few minutes, or until the asparagus is tender.
3. Finally, season with the Lemongrass Ginger Seasoning and give it a few more quick stirs to combine. Dish out into a serving bowl. Serve hot with steamed rice, and a side of cashews.
*Tip: Snapping Asparagus
Starting at the tip of the asparagus, bend the stem and snap off about a 2-inch length piece (a fresh asparagus should snap easily). Keep snapping off 2-inch pieces until you come to the resistance point where it is too fibrous to snap. Discard the fibrous ends of the asparagus.
