Asparagus season is here. We live near the Asparagus Capitol of the World, Shelby, Michigan. In fact if you are "green spear-ited", love to eat asparagus, and want asparagus recipes, attend the National Asparagus Festival 2010 on June 11-13 in Shelby, MI. It's a hometown celebration of everything asparagus--food, parades, kids activities and more. Check out my lens on West Michigan for more information on the area.
Asparagus is not only tasty, but it is so good for you. Enjoy this variation of a stir fry I found on cooks.com. If you have not tried making a stir fry, click on this video then scroll down for some instruction.
Chicken and Asparagus Stir Fry
1 lb. boneless chicken breasts, cut into bite sized pieces
1 egg white, slightly beaten
1 lb. fresh asparagus, cut into 1 inch pieces
3 T. soy sauce
1 T. cornstarch
1/4 c. water
2 tsp. Extra Virgin Olive Oil
1 T. minced garlic
1 T. minced fresh ginger ( I must admit I had to use dry ground ginger)
1/4 c. chicken broth
1/2 c. chopped green onion, onion, scallions
1/2 c. almonds or cashews
3 c. cooked brown rice
Combine chicken pieces with beaten egg white. Set aside.
Combine soy sauce, cornstarch, water, EVOO, and stir well. (If you let this mixture set too long, mix again as the cornstarch gets solid.)
Using a wok or large skillet, heat 1 T. vegetable oil. Add garlic and ginger and stir-fry 2 minutes. (If using ground ginger or garlic, skip this step and sprinkle on asparagus the last minute of stir frying.) Add asparagus and stir fry a couple of minutes or till crisp-tender. Remove asparagus and wipe pan.
Heat remaining tablespoon of vegetable oil. Add chicken and stir-fry until opaque. Add asparagus, red pepper, onions and nuts. Stir sauce and add to pan. Cook until mixture thickens (which is quick).
Serve over rice. Makes four delicious servings.
Click here then scroll down for another recipe for stir fry.