This bright and flavorful Easy Asparagus Stir-Fry uses simple, wholesome ingredients for a delicious, garlicky, and green side dish!
Starting a big garden was one of the first things I did when I bought a home with a backyard, and the very first vegetable I planted was asparagus. It came first because an asparagus patch can take years to get established enough to harvest, and I was starting with seeds—which is the slowest way to grow them. (I’m not sure where all that ambition came from years ago, but I wish it would come back!)
After three years of dutiful watering and caretaking, my asparagus patch is now prolific. The stalks pop out of the ground in late March, and they signal the beginning of spring to me. After that, all the other perennials start emerging from their winter slumber, and after a couple of weeks of early harvest, I am suddenly up to my ears in asparagus. Not that I’m complaining—it’s kind of a luxurious problem to have!
This easy asparagus stir-fry recipe solves my excessive asparagus issue. It’s garlicky with a bite of fresh ginger, a hint of citrus from the orange juice, and a beautiful sesame oil finish. Try this recipe when in-season asparagus shows up in your local grocery store or farmers’ market.
Is This Easy Asparagus Stir-Fry Healthy?
Yes, it is healthy! This asparagus stir-fry is made using fresh ingredients, and asparagus is quite the healthy veggie on its own. It’s full of fiber; vitamins A, C, and K; and folate. It even has a small dose of protein per serving. Overall, it’s low in calories, fat, and carbs, too. The olive oil in this recipe adds some healthy fats, the garlic and ginger provide some antioxidants, and the orange juice adds a hit of vitamin C. This dish is vegan and gluten-free, and it’s low in fat, carbs, and sodium, so it’s suitable for a wide range of diets and lifestyles.
Trimming Asparagus For Stir-Frying
Asparagus stalks need to be trimmed before cooking, as the ends of the stalks tend to be more woody than the rest of the veggie. If you’ve never trimmed asparagus before, I wish I could tell you exactly how much to cut off, but it varies with every batch of asparagus I cook, whether I pick it myself or purchase it from the store. I typically cut off between one and three inches.
The best approach in my opinion is to cut an inch off the bottom of a stalk, take a small slice out of the remaining stalk, and give it a chew test. If you think you’d be chewing on it for a long time, cut off another inch! Once you’ve found the tender part of the asparagus, use that stalk as a measuring guide to trim the other stalks.
How Do I Store Leftovers?
You can store leftover asparagus stir-fry in an airtight container in the fridge for up to 4 days. You can reheat it over the stove if you like a nice crisp on the outside, or in the microwave if the crispy texture doesn’t matter so much to you. You can freeze cooked asparagus for up to 3 months in a freezer-safe ziplock bag. For best results, squeeze as much air out of the bag as possible before freezing!
Serving Suggestions
Stir-fry is delicious all on its own, but if you want to spice it up and make it a meal, I recommend serving this asparagus stir-fry with fluffy Steamed Rice. Asparagus is an excellent vegetable for keto and low-carb dieters, so if you’re going that route with this stir-fry, it’s worth whipping up some Cilantro-Lime Cauliflower Rice! And, of course, you’ll want to serve this with a juicy and flavorful main protein. I recommend these Chinese Five-Spice Chicken Thighs, Pan-Seared Salmon, or this tasty General Tso’s Tofu Recipe.
Recipe
Ingredients
- 1¾ pounds asparagus 2 small bunches
- ½ tablespoon olive oil
- ½ teaspoon fresh garlic minced
- ½ teaspoon fresh ginger minced
- ¼ cup orange juice (not from concentrate)
- ¼ teaspoon sesame oil
- ⅛ teaspoon salt
Instructions
- Trim off the woody stalks of the asparagus, and thinly slice the asparagus with a diagonal cut into pieces about 1½ inches long.
- Heat the olive oil in a medium-sized pan on medium heat. Add in the asparagus and cook, stirring frequently, for 4-5 minutes, until they are fork-tender.
- Add in the garlic and ginger and cook 1 minute. Then, add in the orange juice and simmer for 1 minute, or until evaporated.
- Remove from heat and stir in the sesame oil and salt.
- Serve warm.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
So nice of you Taylor, of course, the Asparagus Stir Frying Pan and Cookware are awesome, I love it.