4 to 6 servings
INGREDIENTS
- 1 ½ pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)
- 1 tablespoon vegetable oil
- Salt and pepper
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 serrano or other fresh hot chile, finely chopped
- A large handful of basil, mint and cilantro leaves
PREPARATION
- Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths
- In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
- Transfer to a serving platter and scatter leaves on top. Serve immediately.
By David Tanis