Stir-Fried Sesame Asparagus

With the flavors of chili oil and garlic; this Stir-fried Sesame Asparagus is quick, delicious and makes a great side or appetizer for any meal.

This side is the perfect to put together in under 15 minutes!

Spring produce is definitely one of the best categories of fresh produce. Asparagus, strawberries, artichokes, peas, kale, potatoes and so many other vegetables and fruits are all over the market.

Plus, as the days get warmer it is great to enjoy quick and light meals with kids or family. We love making Strawberry Chia Jam, Green Peas Kachori Puffs, Kale Muthiya and so on to enjoy the seasonal produce.

Asparagus is something that is always in my produce shopping through the warm days. Slender stalks of asparagus can be prepared in so many ways and they all taste delicious. Plus, they generally cook really quickly making them perfect for busy weeknights. 

The added advantage now is that my toddler loves it, especially this Sesame Asparagus! And we are having far more asparagus these days than we did before.  

Jump to:

• What is Asparagus
• Why this recipe works
• Picking and Prepping Asparagus
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Serving
• Recipe FAQs
• More Stir-Fry recipes to try
• Stir-Fried Sesame Asparagus

What is Asparagus

Asparagus is a herbaceous perennial plant from the lily family. It grows as individual spears that have pointed scaled tips.

What is eaten is actually the young plant called garden asparagus. It thrives in temperate climate and is abundant between March and June.

These greens are quite healthy. Rich in antioxidants, have a lot of dietary fiber that aid digestion and pretty low in calories, asparagus is great to add in the diet.

I like to make so many recipes using it. From asparagus soup and stir fry to cheesy polenta with sautéed asparagus, the options to make it are unlimited! This recipe of stir-fried sesame asparagus is one of our family favorites to make through Spring.

Why this recipe works

• The recipe comes together in under 15 minutes.
• Stir-fried sesame asparagus is full of Asian flavors.
• This one is naturally Vegan.
• Plus, it is also gluten-free.
• The stir fry is crisp and yet perfectly cooked.
• This side dish pairs wonderfully with pasta, rice or any main dish.
• We can modify the recipe to make it spicy or non-spicy.
• It is easy to prep the asparagus ahead of time but make it right before serving.
• The recipe is easy to scale up or down.

Picking and Prepping Asparagus

If you are looking to buy asparagus, here are some pointers to keep in mind:

• Asparagus is best when it is freshly picked. opt for smaller stores that restock often or Farmer's market over the large stores that get a ton of stock in every delivery.
• Look for smooth skin, bright green color and fresh tips.
• If the ends look to dry, the asparagus might actually be pretty old.
• The thickness is by no means an indication of the freshness of the stalks.

The best asparagus is cooked fresh. However, it is okay to store the stalks for a few days. Here is how to do so:

• Many recommend storing the stalks in a jar of water. While this method works, it needs careful attention. Else the stalks will start to get soggy.
• If not a jar, wrap the stalks in a moist paper towel. Then wrap loosely in a bag and refrigerate.
• It is also easy to blanch and freeze the asparagus. This stays well for 6-8 months.

To stir fry asparagus, we need to prep it well. I like to follow these steps:

• If the stalks the too thick and woody, peel them using a peeler. This step is optional.
• Then cut the ends of the asparagus till it is not woody any more and cuts easily.
• Chop the remaining stalk in even size pieces to stir-fry.
• To make it look fancy, simply cut the spears diagonally and use.

Ingredients and Substitutions

• Asparagus: I use one bunch of asparagus in the recipe. For two people I would recommend about 15-20 stalks. To prep, cut the bottom part till the stalk is no more stringy and cuts easily. Then chop the remainder of the stalk in 3-4 inch pieces. Slender and thick stalks will work here; with the only change being in cook time. 
• Garlic: I like to use about 4-5 cloves of garlic. It gives everything a perfect flavor and taste. If you are not a fan of garlic, use an inch knob of ginger works too. Or some diced pink onions or green peppers. 
• Red Chili: Dried red chili is perfect in the recipe for spice. Use a couple if you like it spicy or use just half. Skipping this is okay too.
• Garlic Chili Oil: A super flavorful spicy oil, I like to use this homemade chili oil in the recipe. Or buy one from the store. Moreover, skip it if you do not want the recipe spicy.
• Sesame Seeds: I use a lot of toasted white sesame seeds in the recipe. They add crunch and flavor to the asparagus and I would strongly recommend adding them.
• Sesame Oil: Like most Asian recipes I make this recipe in toasted sesame oil. It gives the pungent flavor that cannot be achieved by any other oil. But feel free to use any neutral oil if you like.
• Other than these, salt and pepper are added for taste. Green onions are great to top. Moreover, some soy sauce or vinegar can be added but not required. 

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- In a thick bottom pan heat oil on high flame. 

2- Once hot, add minced garlic and dried chili. Mix and let the garlic cook for a minute or till the raw flavor vanishes.

3- Add the chili oil and sauté for a few seconds.

4- Add the trimmed and cut asparagus and mix well. Let the stalks cook for a minute or two. 

5- Season with salt and pepper. Also add soy sauce and vinegar if using. Mix and cook for a couple of minutes till the asparagus starts to char on the sides. 

6- Sprinkle half the toasted sesame seeds and mix well. Top with green onion and remaining sesame seeds before serving this sesame asparagus. 

Expert Tips and Notes

• Fresh Asparagus: The recipe is easiest to make with fresh asparagus. It needs minimum prep as we only need to trim the ends and use. Older asparagus needs more attention and steps. So use the freshest ones you can find.
• Using the correct pan: We need the asparagus to be perfectly charred. In order to do so, use either a thick steel pan, carbon steel pan or cast iron pan. Non-stick will not char the asparagus as we like. Moreover, it has to be a flat large pan and not a small one. The small pan will have the asparagus crowded and they will steam instead of charring.
• Thickness of Asparagus: The sesame asparagus recipe is perfect to make with any thickness of asparagus. I use medium stalks. However, if using pencil spears, note that the time required to cook them will be lesser. And we need to cook the spears for a longer time if they are thick.
• Cutting the asparagus spears: The recipe works with any size of spears. I like to cut them into 2-3 inches pieces for easy picking with a fork. However, chop them fine or use whole stalks trimmed only to remove the woody ends. Only the cooking time will vary.
• Adjusting the seasonings: I like the recipe to be garlic-y. However, reduce or eliminate the garlic if you do not like it. Using a knob of ginger works too. Moreover, add some soy sauce and vinegar for some additional flavor. Also adjust the chili oil based on how you like the asparagus.

Serving

This stir fried asparagus has all the Asian flavors rolled in it. Thus, it makes a great side for a lot of Asian recipes. I like to serve it with Drunken Noodles or Kimchi Fried Quinoa, as a side for Vegetable Hot Pot, with Seaweed Salad and Peanut Celery Salad.

It is also great with Cheesy Polenta, Ravioli Lasagna or One pot Pumpkin Pasta.

I also like to make some soy based sauce and add the sautéed asparagus in it. Then it is perfect to serve with some Jasmine Rice.

Recipe FAQs

More Stir-Fry recipes to try