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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This pretty side dish is an excellent way to serve one of the first springtime vegetables from our garden. I never have leftovers since everyone goes for the fresh taste of the asparagus, the crunch of the walnuts and the zippy seasoning. Margaret Souders Elizabethtown, Pennsylvania Ingredients:
1-1/2 pounds fresh asparagus spears, trimmed |
2 tablespoons canola oil |
1/4 cup thinly sliced sweet red pepper |
1/4 cup coarsely chopped walnuts |
1/4 teaspoon ground ginger |
1 garlic clove, minced |
1/8 teaspoon crushed red pepper flakes |
2 tablespoons chicken broth |
2 tablespoons reduced-sodium soy sauce |
1/2 teaspoon sugar |
1/2 teaspoon salt |
Directions:
1. In a large skillet or wok, stir-fry asparagus in oil until crisp-tender, about 10 minutes. Remove and keep warm.
2. In the same pan, stir-fry the red pepper, walnuts, ginger, garlic and pepper flakes for 2 minutes or until red pepper is crisp-tender. Stir in the broth, soy sauce, sugar and salt; heat through. Add asparagus; toss to coat. Yield: 6 servings.
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