How many ways do you know to cook asapargus? We love it and eat a lot of it, but I don't know too many ways that anyone cooks it. Just being different speaks well for this dish - its also a lovely sweet and savory combo. Its a bit of trouble as you have to squeeze mandarin oranges, and dirties two pans. Worth it - yum.
INGREDIENTS
1 pound asparagus
½ teaspoon salt
1 Mandarin orange
1 Blood orange
1 tsp cornstarch
1 tbsp water
1/3 cup purchased glazed walnuts
1 tsp minced ginger
Sauce
¼ cup sweet chili sauce
½ cup fresh juice from mandarin oranges
2 tsp soy sauce
2 tsp sesame oil
PREPARATION
- Trim asparagus, removing the white part or anything tough
- In a pan large enough for asapargus to lay flat, heat 2-inches of water to boiling. Add oil, salt, and asparagus; cook until tender-crisp, 1 to 2 minutes.
- Drain and rinse with cold water. Pat dry with paper towels.
- Segment oranges - cut away the peel and pith.
- In a small bowl, combine sauce ingredients and mix well.
- Heat a wok or frying pan over high heat. Add oil, swirling to coat sides. Add ginger and cook until fragrant.
- Add asparagus and sauce; bring to a boil. While stirring, add cornstarch solution and cook until thickens slightly.
- Add orange segments and walnuts.
