The first of the english grown Asparagus is now starting to appear in the shops and I am always looking for new ways to cook it. This is a super quick supper from Anna Jones that you can serve with rice or noodles. Make sure everything is prepared before you start frying.
You can replace the asparagus with some purple sprouting broccoli for a variation.
Ingredients
- sesame oil
- 6 spring onions trimmed and sliced
- 1 thumb sized piece fresh ginger peeled and finely chopped
- 1 bunch fresh asparagus ends snapped off and spears cut into 2 cm pieces
- 200 g sugar snaps or halved green beans
- 2 handfuls spinach or shredded spring greens
- a pinch dried chilli flakes
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- grated zest and juice of 1 unwaxed lime.
- small handful fresh mint or coriander, finely chopped or both
- big handful toasted cashew nuts
Servings:
Instructions
- Heat your biggest frying pan or wok and add a splash of sesame oil. Add the spring onions and ginger and fry for a minute or two, then add the asparagus and sugar snaps and stir fry for 2 minutes more until they have just lost their rawness.
- Add the spinach or greens and stir until wilted. Add the chilli flakes, maple syrup, soy sauce and lime juice and zest and cook for another minute or two.
- Remove from the heat, stir in the herbs and scatter over the cashews. Serve straight away with rice or noodles.
Share this Recipe
Powered byWP Ultimate Recipe