|From the earth it rises every spring
|mix it with broccoli and baby Bella mushrooms
|Add garlic, sesame oil, lemon, and sesame seed and pan fry
From the kitchen of Marie L
Stir-Fried Asparagus and Shiitake with Ginger and Sesame.
Pre-sliced shiitake from the produce section of the supermarket will save time.
Serve with rice for vegetarian or with shrimp and steak.
Trim 1 lb asparagus - cut on an angle into 2-inch pieces. Cut 4 trimmed medium scallions on an angle into 2-inch pieces (halve large whites lengthwise). Heat 3 Tbs canola oil in a 12 inch skillet over high heat until shimmering hot. Add the asparagus, scallions, and 7oz. sliced and cook, stirring occasionally, until the asparagus is just shy of crisp-tender, about 3 minutes. Add 4 minced medium cloves garlic, 2 Tbs. minced fresh ginger, and 1 tsp sesame seeds and stir fry until the garlic and ginger are golden and the asparagus is crisp-tender, about 1 minute more. Add 2 tbs. water and scrape the bottom of the pan. Stir in 1 Tbs. soy sauce, 1 tsp. Asian sesame oil and season to taste with kosher salt.
Allison Ehri Kreitler, Fine Cooking contributor
I served this with shrimp over rice and it was a great, easy dinner.
|the asparagus plant in full bloom
|Steam in fry pan, add balsamic vinegar and lemon
From the Kitchen of Karen L
|saute small yellow onion well chopped
|put in bottom of dish
|add lightly sauteed asparagus
|put three slices of Lacy swiss cheese on top
|beat eggs with 1.5 cup milk for every five eggs ( 5 eggs equals 1 frittata)
|add juice of 1/2 lemon and salt/pepper
|add egg mixture over top and sprinkle paprika
|bake 375 for 40 minutes approx