I was looking for a veggie side to go with our teriyaki broiled salmon, and cobbled this recipe together from a couple of stir fry recipes I found on the web.
The good thing about it – aside from the facts that it’s simple to toss together – is that it contains no really fussy ingredients; and I have you covered for the two kinda fussy ones, so… win, win, right?
•1 bunch asparagus
•1 sweet onion, diced
•1/2 tsp Seasoned Salt
•1/4 tsp Black and Red Spice*
•3 cloves garlic, minced
•1 jalapeño, sliced
•1/2 tsp powdered ginger
•1 tbsp Sherry Peppers Sauce**
*Or, use 1/8 teaspoon EACH black pepper and Cayenne.
**Or add a bit of teriyaki sauce or tamari or other seasoning sauce of your choice.
Cut off the hard, woody ends of the asparagus (save ‘em in a bag in the freezer to make asparagus soup!), then cut the remaining asparagus in two inch lengths.
Heat the oil over high heat until nearly smoking, then add the onion, seasoned salt, and black and red seasoning (or black pepper).
Cook for a couple of minutes, then stir in the jalapeños and cook for another couple of minutes.
Cook for five minutes, then add the asparagus, toss to coat well with the onion and seasonings, then cook for one minute, until the asparagus is bright green.
Stir in the garlic, ginger, and cook for another 30 seconds or so.
Drizzle the Sherry Peppers Sauce over the asparagus, toss well, then transfer to a serving bowl or platter.
Enjoy as it is, or, try it with yellow rice and scatter some freshly chopped parsley over the whole plate.
Note: if you have fresh ginger in the fridge, by all means go ahead and use a teaspoon or so of that, grated, in place of the powdered.
See? I told you this was a nice, simple recipe!