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