April is peak season for asparagus, a vegetable that is a great source of fibre and vitamin C and is super versatile. I love this recipe as it preserves the fresh flavours of asparagus with a quick blanch before plunging it into ice water. It’s a cheerful dish to add to a meal, though the bird's eye chilis may have you reaching for glasses of ice water. Feel free to use different varieties of asparagus, just make sure to adjust the cooking time.
Preparation
½ pound asparagus, ends trimmed and peeled
1/8 teaspoon salt, plus more to salt the water
1 bird's eye chili, finely minced (optional)
3 cloves garlic, finely minced
1-inch piece of ginger, thinly sliced
1 teaspoon soy sauce
½ teaspoon sugar
3 tablespoons water
2 tablespoons grapeseed oil, or favourite oil
Bring a medium pot of water to a boil and add salt. Prepare an ice bath while you wait.
Add the asparagus to the pot and boil for 50 seconds or more, depending on your preference and the thickness of the stalks. Remove from the pot and immediately plunge into the ice bath. Remove the asparagus from the ice bath, drain and arrange on a plate.
Add 2 tablespoons of oil to a frying pan and heat over medium-high heat. Add the chopped chili, ginger, garlic and fry until fragrant. Do not let the aromatics burn. Add the soy sauce, sugar, 1/8 teaspoon salt, water and stir to combine. Remove the bird's eye chili seeds for a less spicy taste. This is best done with gloves or tongs to prevent chili oil from burning your fingers.
Pour the sauce over the asparagus and serve immediately.
