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THAI STIR-FRIED ASPARAGUS

You may not think of asparagus as a Thai ingredient but it is a popular vegetable in Thailand.  Stir-fried asparagus is delicious.  It is also very quick to make and at this time of year, a cheap meal.

Thai Asparagus

Thai Asparagus

thai asparagus

For 4 People (we double the recipe to feed the 8 people in our household)

  • 1 lb Asparagus
  • 1 lb Pork, cut into strips (or replace the pork with another lb asparagus)
  • 1 Tbsp Coconut Oil
  • 1 Tbsp Thai Curry Paste
  • 1 clove Garlic OR a few Wild Garlic Bulbs, chopped
  • 4 Kaffir Lime Leaves, very finely sliced
  • 1/2 can Coconut Milk
  • 1 tsp Palm Sugar (can use brown or granulated sugar instead)
  • Juice of 1/2 Lime
  • Fish Sauce
  • Sliced Tomatoes and Cucumbers for garnish (optional)

Trim asparagus.  The best way to remove the woody part of the stem is to hold an asparagus spear in both hands and snap it.  It will naturally break where the spear turns woody (which may be almost half way up).  Keep the woody parts for soup.  Cut asparagus, on the bias, into bite-sized pieces.

Heat the coconut oil in a wok or sauté pan until hot and shimmering.  Add the asparagus and pork and cook for a minute or two on medium-high heat.  Add in the curry paste, garlic and kaffir lime leaves and sauté for another minute.  Pour in the coconut milk and cook for another two to three minutes until the asparagus is just tender.  Remove from heat.  Add sugar and squeeze lime juice over.  Taste and add fish sauce to taste.

Serve with Jasmine-scented rice.

NOTE: This is also delicious made with minced pork.  If using minced pork, fry the pork separately until cooked before proceeding with recipe.

Backyard peonies

Backyard peonies

CREAM OF ASPARAGUS SOUP

I make this soup every time I cook asparagus.  Interestingly, many people who hate asparagus, like this soup.

  • Woody asparagus stems, thinly sliced into rounds (discard tough ends)
  • Onions and Garlic if you have them and the time to chop them
  • Butter
  • Stock (homemade or bouillon cubes and water)
  • Milk (optional)
  • A few Potatoes, peeled and cubed
  • Cream

Sauté asparagus (and onions/garlic if using) in butter.  Add stock, milk and potatoes.  Heat to boiling and simmer until asparagus and potatoes are very soft.  Purée soup.  Add cream and salt to taste.

Enjoy immediately if you aren’t asparagused out.  Alternatively, freeze for a dreary November day.

We recently bought a new music speaker so that we can finally enjoy music (wirelessly!!) after 15 years of making do with sheer crap.  Needless to say we spent far too much time in the dining room experimenting.  I announced “suppertime”:

Firstborn: Ouf!  It’s suppertime and I’m already SO tired of sitting on these chairs.

SWMBO: #Firstworldproblems