One of my favourite things to eat in spring and summer is asparagus. I look forward to the warmer months and buy asparagus weekly.
Look for thin asparagus, which will be the most tasty when cooked. If you have farmer’s markets near you, buy asparagus there and use it within a day or two. To keep it fresh, put the stems in a few inches of water, inside a glass. Place the glass on the counter (not in fridge) and cover loosely with a plastic bag.
I especially love to eat asparagus with a ginger/garlic/soy sauce combination, as it is so simple to prepare and just tastes so fresh. This can be eaten as a side to a larger meal, as an appetizer or a meal in itself. Sometimes, like in the picture above, I add deep fried tofu puffs, which you can find at many Asian grocery stores. This ginger garlic asparagus recipe is vegan, and if you want to make it gluten-free, use gluten-free soy sauce.
Dining alone – if you’re single or simply dining alone, this meal is great because you can cook up half a bundle of asparagus and it will be enough for one serving. I don’t tend to make a double batch of this meal to have leftovers to re-heat, but you could. I think it tastes extra-good when fresh, and since it doesn’t take long to put together, it’s not much of an issue to do so two nights in a row.
Optional adjustments – if you’d prefer to use meat instead of tofu, or if you’d like to add some other vegetables, simply set the asparagus aside and add again once other items are cooked.
Ginger Garlic Asparagus
|Serves||1 - 2|
|Prep time||10 minutes|
|Cook time||15 minutes|
|Total time||25 minutes|
|Meal type||Appetizer, Lunch, Main Dish, Side Dish|
- 1 bunch asparagus
- 3 cloves garlic
- 1 " ginger
- soy sauce
- sesame oil
|Steam asparagus in about a cup of water, until it's dark green and tender|
|Remove asparagus and add 1 to 2 tablespoons of sesame oil|
|Add chopped ginger and garlic|
|Cook until transparent and add asparagus back|
|Add a splash of soy sauce|
|Tofu or other protein is optional|