When I make my Korean-Style Barbecued Short Ribs, I usually serve yellow rice with blanched asparagus added; but this time, I decided to zip up the asparagus with a tasty, and simple, garlic sauce.
Thanks again to the food kits we have been ordering for the past year or so, I have learned, among other neat things, the simple joy of pan frying asparagus. I branched out a bit with Shrimp Scampi, and this time, it is all the garlic, and none of the shrimp, though with all those ribs, we didn’t miss it.
•1 bunch asparagus
•2 tsp olive oil
•1/2 cup vegetable stock
•2 tbsp lower sodium Tamari
•3 cloves garlic, minced
•1 tbsp cornstarch
Wash the asparagus, cut off the woody ends, then slice into one inch pieces.
Whisk the veggie stock, Tamari, and garlic together in a small bowl and set aside.
Heat the olive oil in a pot over medium heat, then add the asparagus and cook, stirring often, for five minutes.
Stir two tablespoons of the garlic sauce into the cornstarch in a small bowl until smooth, then add the remaining garlic sauce to the asparagus in the pan.
Conitinue to cook, stirring often, another four or five minutes, until the asparagus is bright green and tender.
Add the garlic sauce and cornstarch slurry and stir until the sauce is heated through and nicely thickened.
Serve as you will.
Note: this was quite nice as it is, but, if you like, you could add a tablespoon of maple syrup to the garlic sauce for sweetness, and add 1/2 teaspoon or so of red pepper flakes at the end for some zip.