Here’s a quick and easy weeknight treat to use while we’re getting all this wonderful asparagus! The trick to cooking asparagus is to use high heat and only a few minutes- you want to maintain its wonderful snap! The easiest ways prepare asparagus is to hold each stalk by the root end and the center and bend until it breaks naturally. Once you have removed all the fibrous bases, you’re ready to cut the asparagus to whatever shape you need. I’m also a big fan of raw asparagus, so if you’re feeling adventurous, consider slicing it very thinly and adding it to salads!
1 bunch of asparagus, root ends trimmed as above and cut into 1-2 inch pieces
2 cups fresh shiitake mushrooms, stems trimmed and large mushrooms sliced
1/2 yellow onion, sliced
1 tablespoon canola oil or sesame oil
2 tablespoons mirin (Japanese cooking wine)
4 green onions, thinly sliced
1 teaspoon sesame seeds, lightly toasted
Soy sauce or Tamari (gluten free soy sauce), to taste
1. In a wok or large skillet, heat the oil until you see faint wisps of smoke. Add the shiitake mushrooms and cook until they all appear more vibrant, about 3 minutes.
2. Add the asparagus and yellow onion to the pan. Cook another 3 minutes, stirring ingredients.
3. Add mirin to the pan and toss the vegetables until the mirin has evaporated.
4. Remove the pan from the heat and place vegetables in a serving bowl. Top with green onions, sesame seeds, and a drizzle of soy sauce. This is delicious served over rice.