Preparation info
  • Serves


    • Difficulty


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.


  • 350 g/12 oz asparagus stalks
  • 30 ml/2


  1. 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.
  2. 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.