Asian Asparagus

Serves 4. This is one of my favorite ways to serve asparagus.



2 Tbsp olive oil

1 garlic clove, minced

3 Tbsp Mirin wine  (I like Sushi Chef brand, found in most grocery stores)

3 Tbsp soy sauce

1/4 cup white wine or Chinese Rice Wine (Shao Xing – available in most asian supermarkets)

1 lb. washed/trimmed asparagus (the spear will easily snap off where it becomes tough)



Heat 1 Tbsp olive oil in large skillet on medium-low heat. Add garlic and stir, cooking until fragrant (about 1 minute). Add soy sauce, Mirin wine, and white wine (or Shao Xing) and bring it all to a boil. Lower heat and cook it until the sauce is reduced by half, stirring frequently. Pour into a small bowl and set aside.

Wipe out the skillet. Heat the remaining 1Tbsp olive oil in the skillet. Add the asparagus spears and cook over medium-high heat until cooked through, stirring often. Test for doneness with a fork. When they cooked to your taste (we like ours a little crisp), add the wine mixture. Stir to coat the asparagus and reheat the sauce, then serve.


Note: you can follow this recipe and replace the asparagus with green beans. Also, for a prettier presentation, parboil the vegetables in boiling water for a few seconds, then place them in ice water before cooking. This preserves the green color, but adds time to preparation.