Asparagus is an edible perennial plant that will produce long green spears every year. Depending on your growing zone, if you live in warmer climate areas, they may begin to protrude beginning early spring into late summer. The delicious asparagus may be eaten raw or used into recipes such as this delicious stir fry asparagus with pine nuts dish.
- Bunch of young tender asparagus (about 25 – 30 spears sliced into 2 inch bite-sized cuts)
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- ¼ broth (chicken or vegetable broth are fine)
- 2 teaspoon soy sauce
- ½ teaspoon corn starch or potato starch diluted in 1-2 teaspoons of cold water
- ½ cup pine nuts (slivered almonds may be used as a substitute)
In a sauté pan, drizzle the extra virgin olive oil, add garlic to a medium sizzle to infuse flavor. Add the asparagus with ¼ cup of broth, cover for 2 minutes on medium simmer. Uncover after 2 minutes, add soy sauce and prepared corn or potato starch, allow sauce to thicken for one minute, add nuts. Serve and enjoy.
Whether you roast, grill or stir fry asparagus, this delicious vegetable is a great source of fiber and they are packed with vitamins A, C, E and K.
Consider growing asparagus crowns in your garden or look for them beginning every spring season at your local market.