Asparagus is such an exquisite treat that when it is in season it is worth buying as often as you can. Although it is not a traditional ingredient of south-east Asian cooking, it has been very quickly incorporated during the last few decades. It goes well with this pungent and robust black bean sauce, a traditional Chinese seasoning. This vegetarian dish can rival any expensive meat dish. With rice and perhaps one other light dish, it will make a meal for two.
| Easy entertaining |
| Preparation time 10 minutes |
| Serves 2 |
1 tablespoon groundnut (peanut) oil
2 teaspoons finely chopped fresh root ginger
2 teaspoons finely chopped garlic
2 tablespoons coarsely chopped salted black beans
2 teaspoons chilli bean sauce
450 g (1 lb) fresh asparagus, cut on the diagonal into 7.5 cm (3 inch) lengths
150 ml (5 fl oz) vegetable stock
1 teaspoon sugar
3 tablespoons Shaoxing rice wine or dry sherry
1 teaspoon sesame oil
1 Heat a wok or large frying pan and add the groundnut oil. When it is hot, add the ginger, garlic and black beans and stir-fry for a few seconds.
2 Add the chilli bean sauce and, a few seconds later, the asparagus and stir-fry for 2 minutes.
3 Stir in the stock, sugar and rice wine or sherry. Cook the mixture over a high heat for about 2 minutes, stirring continuously. Add the sesame oil, give the mixture a couple of stirs and serve at once.