Nothing says “summer” like Asparagus (or “Asparabus”, as it’s referred to in our household)!
I prefer mine to been the more slender side and will often pick at them raw while I’m prepping the meal. Soooo satisfying.
This a super easy and yummy way we’ve just started doing these summer spears.
Asparagus 1 bunch
(trim the bottoms off and then cut in half)
Blanch the asparagus in boiling water for about 3 minutes and then pull out.
Cool on kitchen towels to absorb all the excess water.
For The Sauce
Hot Stuff Curry Oil 1 tsp
(mix well to get the spices along with the oil)
Orange Juice 1/4 cup
Soy Sauce 2 tbsps
Crushed Garlic 2-4 cloves
Maple Syrup (or honey) 2 tbsp
– In a small saucepan, mix all the ingredients.
– On a medium flame heat through while whisking every now and then.
– When the sauce starts bubbling, pour out to cool in a bowl or gravy boat.
Stir well before pouring over the blanched asparagus and serve.
We loved these with our homemade Dumplings.
(recipe coming up next!) 😉