Name: Thai Asparagus
Yield: Serves Four
Cuisine: Thai
Ingredients: 5 ml/1 tsp palm sugar or light muscovado (brown) sugar; 1 fresh red chilli, seeded and finely chopped; 15 ml/1 tbsp Thai fish sauce; 15 ml/1 tbsp sesame seeds, toasted; 1 garlic clove, crushed; 30 ml/2 tbsp vegetable oil; 350 g/12 oz asparagus stalks; 2.5 cm/1 in piece fresh galangal, finely shredded; 45 ml/3 tbsp water; 15 ml/1 tbsp light soy sauce

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This is an excitingly different way of cooking asparagus. The crunchy texture is retained and the flavour is complemented by the addition of galangal and chilli.

Ingredients

350 g/12 oz asparagus stalks
30 ml/2

Method

Snap the asparagus stalks. They will break naturally at the junction between the woody base and the more tender portion of the stalk. Discard the woody parts of the stems.
Heat the oil in a wok and stir-fry the garlic, sesame seeds and galangal for 3–4 seconds, until the garlic is just beginning to turn golden.

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