It is amazing what a little oil and a lot of heat can do for asparagus.
Stir-frying both caramelizes and intensifies the grassy flavor of asparagus spears. This recipe is from Karen Smiarowski of Smiarowski Farmstand & Creamy in Massachusetts’ Pioneer Valley, where locally grown asparagus is celebrated every spring at community fundraising suppers.
- 2 tbsp. vegetable oil
- 1 lb. asparagus, fibrous bottoms snapped off, cut into 2-in. pieces
- Kosher salt and freshly ground pepper
- To a large skillet set over medium-low heat, add the oil and the asparagus. Cook, stirring occasionally, until blistered in spots and tender when pierced with the tip of a knife, 13–20 minutes (the thicker the spears, the longer the cook time). Season to taste with salt and black pepper.