Stir-Fried Asparagus


Preparation info
  • Serves

    2 to 4

    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

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.


  • 1 pound asparagus
  • 2 tablespoons oil
  • ½


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 ¾-inch-long pieces.

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