Divvy Up Dining: Asparagus - more than steaming

Asparagus has to be one of the classiest vegetables happening. It is always exciting to watch the first tops poke out of the ground in spring and I can not wait to cut them so I get them in their beginning stage when they are tender and tempting. Because a picture is worth more words than I can write to describe the flavor and deliciousness of asparagus, I will bewitch you with photographs and recipes.

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

Stir fried asparagus with ginger & sesame
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 shiitake mushrooms 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.