Asparagus

Peking Style Asparagus

• 2 Tbsp oil
• 1/4 cup chicken stock
• 1/4 cup water
• 1 Tbsp sherry
• 2 Tbsp soy sauce
• 1 Tbsp cornstarch
• 1 14-1/2 oz can asparagus, drained OR fresh cooked asparagus

Heat pan, add oil, stock, water, sherry, soy sauce and corn starch.

Stir constantly to make a smooth sauce.

Add asparagus and heat thoroughly.

Steamed Asparagus

Steam 1 lb. asparagus. Then choose from options:

• cut in 3-inch pieces, sprinkle with 1/4 tsp crushed red pepper, refrigerate up to 1 hour, serve cold.
• drizzle steamed asparagus with honey, chopped green onions, sprinkle with salt, cook 1 minute more, serve.
• drizzle with melted butter, or melted butter with oil and garlic.

Asparagus, Peas and Tomatoes with Herb Butter

To make herb butter, in a small bowl, combine:

• 4 Tbsp unsalted butter, at room temperature
• 1 Tbsp chopped fresh chives
• 1 Tbsp chopped fresh parsley
• 1 tsp freshly ground pepper
• 1/2 tsp salt

Trnsfer to a 12-inch long piece of plastic wrap and roll into a log.

Twist ends of plastic wrap to seal.

Refrigerate herb butter until firm, at least 1 hour or up to 2 days

Vegetables:

• 2 Tbsp olive oil
• 2 bunches asparagus, washed and ends trimmed
• 1 cup fresh peas, washed and drained
• 2 garlic cloves, chopped
• 1 cup halved grape tomatoes
• 1-2 Tbsp dry red pepper flakes

1. Heat 2 Tbsp olive oil in a large saute pan over medium-high heat.
2. Add asparagus, saute 5 minutes.
3. Add peas and garlic, saute until asparagus and peas are just tender, about 8 minutes.
4. Add tomatoes and red pepper flakes to taste, saute 2 minutes.
5. Transfer vegetables to a large platter.
6. Slice chilled herb butter into 1/2 inch thick disks and serve with warm vegetables.