2 to 4.
By Irene Kuo
The stir-frying method seems to have been invented for asparagus. Seared rapidly to heighten the color, then vigorously steam-cooked to give the stalks a firm tenderness, the asparagus is quite simply magnificent in color, texture, and taste.
Wash the asparagus under cold water, especially the tips, where sand often lodges within the buds. Snap off the tough ends. Roll-cut the spears into
Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 seconds. Turn heat to medium