Stir-Fried Sesame Asparagus

Stir Fried Asparagus in a blue bowl with chili oil placed by it.

5 from 1 vote

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!

Prep Time5

Cook Time7

Total Time12

Course: Side Dish

Cuisine: Asian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 142kcal

Author: Smruti

Ingredients

18-20 stalks Asparagus
2-3 cloves Garlic (minced)
1-2 Dried Red Chili
½ teaspoon Chili Oil
2 tablespoon Sesame oil
2 tablespoon Toasted Sesame Seeds
¾ teaspoon Salt
¾ teaspoon Ground Pepper

Instructions

In a thick bottom pan heat oil on high flame.
2 tablespoon Sesame oil
Once hot, add minced garlic and dried chili. Mix and let the garlic cook for a minute or till the raw flavor vanishes.
2-3 cloves Garlic, 1-2 Dried Red Chili
Add the chili oil and sauté for a few seconds.
½ teaspoon Chili Oil
Add the trimmed and cut asparagus and mix well. Let the stalks cook for a minute or two.
18-20 stalks Asparagus
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.
¾ teaspoon Salt, ¾ teaspoon Ground Pepper
Sprinkle half the toasted sesame seeds and mix well.
2 tablespoon Toasted Sesame Seeds
Top with green onion and remaining sesame seeds before serving.

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 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.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition