This year’s crop of asparagus fresh from the fields in California are  in the market now and ready to add a healthy bite of spring to a full array of dishes. These popular green spears bring pleasing flavor, silky texture and a powerhouse of nutrition to any meal.

From Asia, a Szechuan-style stir fry combines chopped asparagus spears with spicy flavorful ginger, garlic, toasted sesame seeds and red chili flakes for a fresh burst of exotic taste sensations. You can enjoy with beef, lamb, pork, chicken or fish; ir add tofu for a vegetarian entrée.Asp_Szechuan

Sweet and Spicy Szechuan Asparagus
2 lbs. asparagus ends discarded
1/4 c  soy sauce, low sodium
2 T rice wine vinegar, unseasoned
1/4 c  sugar
1 t red chili flakes
1/2 t fresh ground white pepper
1/2 c water
2 T vegetable oil
2 T garlic, minced
1 T  fresh ginger, minced
1 T sesame seeds, toasted

Cut asparagus into 3 inch pieces on the diagonal. In a small bowl whisk together soy sauce, rice vinegar, sugar, chili flakes and pepper. Set aside. Heat a large sauté pan over high heat. Add 1/2 cup water and asparagus. Cover and cook until asparagus is still crisp to the bite, about 2 to 3 minutes. Uncover and pour off any remaining water. Add oil, garlic and ginger to the pan with asparagus. Sauté until lightly browned. Add soy sauce mixture. Bring to a boil. Cook until the sauce coats the asparagus. Sprinkle in toasted sesame seeds. Transfer to a serving platter. Serve immediately.

Makes 8 servings
Nutrients per serving:  Calories 85, fat 4 gms, calories from fat 36, saturated fat 1gm, sodium 540mg, dietary fiber 8 gms, protein 8gms

Recipe and photo courtesy of California Asparagus Commission