Stir-Fried Two-Color Asparagus
A vibrant and healthy stir-fry featuring tender green and white asparagus with earthy mushrooms. This quick dish comes together in minutes and makes a lovely side for any meal.
Story
This recipe puts a fresh spin on a classic Chinese vegetable dish. The contrast between green and white asparagus not only looks beautiful but also offers a lovely variety of textures. You can skip the blanching step if you're short on time—just add an extra minute or two to the cooking time.
Ingredients
green asparagus
200g
white asparagus
200g
shiitake mushrooms
100g
cooking oil
2 tablespoons
salt
1/2 teaspoon
black pepper
optional, to taste
Instructions
1
Prep the asparagus
Wash both types of asparagus well. Trim off the woody ends and peel away any tough skin from the stalks. Cut into diagonal pieces about 2 inches long. If your green asparagus is particularly tender, you can skip peeling.
2
Blanch (optional)
Bring a pot of water to boil. Add the asparagus pieces and cook for about 1 minute until just tender. Immediately transfer to ice water to stop the cooking, then drain well. This step keeps the asparagus bright and crisp. Skip this if you prefer—no blanching just means a minute or two more on the stove.
3
Cook the mushrooms
Heat oil in a wok or large skillet over medium heat. Add the sliced mushrooms and stir-fry until they soften and release their moisture, about 2-3 minutes.
4
Finish the stir-fry
Add the prepared asparagus to the wok. Toss everything together and cook for another 1-2 minutes. Sprinkle in the salt and give it one more quick stir. Remove from heat.
5
Serve
Transfer to a serving plate. Finish with a light dusting of black pepper if desired. Serve warm as a side dish or over rice.
