Stir-Fried Asparagus with a Ginger-Sesame Sauce

Serves: 6

1 ½ pounds asparagus, trimmed and cut into 2” pieces (cut them on the diagonal-they look professional)

2 Tbsp Single Varietal Flying Olive Extra Virgin Olive Oil of Choice

½ large red bell pepper, cored and cut into thin strips

1 Tbsp chopped or grated fresh ginger

1 Tbsp soy sauce (I used low sodium)

Pinch-1/4 tsp red pepper flakes, or to taste

2 tsp Flying Olive Toasted Sesame Oil

1 tsp toasted sesame seeds


Bring 1/4” of water to a boil in a large nonstick skillet over high heat. Add the asparagus pieces and return the pan to a boil. Reduce the heat to low, cover the skillet, and simmer for 2-3 minutes or until asparagus is just crisp-tender (it should turn bright green).

Drain the asparagus in a colander and run under cold running water to stop the cooking. Drain it again, gently shaking the colander. Wipe the skillet dry with a paper towel.

Heat the Flying Olive Extra Virgin of Choice in the same skillet over medium-high heat. Add the bell peppers and cook, stirring constantly, for about 3 minutes, or until just tender.

Add the asparagus, ginger, soy sauce, and red pepper flakes. Cook for about 2 minute, or until heated through. Remove the skillet from the heat and stir in the sesame oil and the sesame seeds.

Place on a platter and serve warm.

Inspired by a recipe by P. Allen Smith’s, P. Allen Smith’s, Seasonal Recipes from the Garden. Hortus, 2010.

Submitted by Barb L.