Stir-fried Asparagus


Author: Jim Kirkley

Quick, easy and low-calorie. Just don’t over-cook the asparagus. It should still be crisp when done.

Serve with white rice

Serves: 4

Stir-fried Asparagus


2 tablespoons, soy sauce
2 cloves, garlic – finely minced
1 tablespoon, fresh ginger – grated
1 teaspoon, sesame seeds
1 pound, fresh asparagus – cut into 1″ pieces
1 tablespoon, avocado oil
fresh ground black pepper – to taste
toasted sesame oil


  1. Heat wok or large non-stick frying pan over high heat.
  2. Add oil. Chow garlic and ginger in oil for a few seconds, add sesame seeds and asparagus. Add a few grinds of black pepper.
  3. Cook 2 minutes tossing occasionally. Splash on soy sauce, toss then remove. Lightly drizzle with toasted sesame oil.
  4. Serve immediately.

Thicker asparagus works best in this recipe. Pencil-thin asparagus will cook too quickly and become limp.


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