The Asian adventure continues: stir fried asparagus and shiitake mushrooms

Readers know that Annalena has rarely found an asparagus she didn't love.  Not so much the white ones (the Spargel of Germany), but plain old green ones.  Since they are the first to show up in the spring, they are the first to go, and the first "farewell" that Annalena gives.  Frequently, she cannot wait until the local ones come back, and waits until the Mexican/ California crop is coming in. She refuses to buy Peruvian asparagus (she will explain why if you ask, but will not go into a very extended diatribe here).

There is nothing wrong, and everything right, with simple steamed asparagus with a squirt of lemon.  PERIOD. And indeed, Annalena and the Guyman have them this way several times a week, usually as part of their bag lunch.  But when you are looking for something a little different, it is good to know that asparagus are ridiculously versatile. They can be fried, baked, roasted, used in risotto,  and actually even in an ice cream (which Annalena does not recommend you try).

So when she was looking at what to serve with the prawn cakes featured last time around, Annalena saw this recipe and thought: YES, this is IT.  And it is.  You will spend some time chopping, as you almost always do with Asian recipes, but once you're done ,this comes together so quickly you'd best have the rest of your meal ready.  And here we go.

Start by slicing a pound of asparagus into 1-2 inch pieces.  On the diagonal is nice, and exposes more surface, but this is not necessary.  Make sure, though, that you get the nasty bit at the end off, if it is there (it usually isn't with farmers market stuff).    Then get half a pound of shiitakes, and slice the tops of them into thin slices . You don't use the stems of shiitakes in cooking, but they do make an excellent broth, if you save them , because you need a lot. Annalena generally doesn't bother.

Take the length of your asparagus pieces as a guide, and chop up 4-5 scallions to the same length.  Mince four cloves of garlic, and about two tablespoons of ginger (you mince the ginger, you don't grate it here).  Now, get some sesame seeds.  A tablespoon if you are a wimp, a quarter cup if you like them.  And you also need at least a tablespoon of soy sauce, and a couple teaspoons, maybe more, of sesame oil (the dark one).

That took a while, didn't it?  Actually not. Maybe 15 minutes, closer to ten?  We'll make it up now.  Put two tablespoons of vegetable oil in a wide, nonstick pan .  Nonstick here, because there is a sugar in the mushrooms that will stick to a regular pan.    When the oil begins to ripple as you heat it at medium heat, add the asparagus, the mushrooms, and the scallions.  Use tongs, or a spoon or something, and move them around, as if you were using a wok, for two minutes.  Add the garlic, sesame seeds and the ginger, and keep stirring, for another minute.

You are really done.  Now you season, with the soy sauce, and the sesame oil, off the heat.  You will probably need to adjust flavors, because all the salt you are getting, is from the soy sauce.

Doesn't this sound GOOD?  Trust me, ragazzi, it is.  The total  calories in this dish, by the way, is 560.  NOT per portion, in all.    So, have some shrimp cakes, or something else.  

Those of you with some cooking chops will see the possibilities here: add some hot peppers, or another vegetable or something. But celebrate spring, Asian style.  Asparagus are considered a "super vegetable" because on many levels, they are as good for you as broccoli. Enjoy em while they're here.  You'll be glad you did.

Tomorrow,  we will look at a very rich dish, where we apply a basic style of Italian cooking (milanese), to a meat it is normally not used on  (lamb).  Alla prossima, ragazzi.