Tender asparagus is a welcome sign of spring, and Thai seasonings—including lemongrass, if you can find some—provide a wonderful way to enjoy them. Peel the lower part of the stalks before slicing if the skin is thick and tough. Photos by Evan Atlas.

Serves: 4

  • 1 tbsp peanut or other vegetable oil
  • 4 large scallions, sliced thin
  • 2 tbsp fresh lemongrass, thinly sliced
  • dried red chiles, minced or ground, to taste
  • 1 lb asparagus, sliced on a diagonal, stalks and tips kept separate
  • 3–4 tbsp vegetable stock or water
  • 1 tbsp fresh lime juice
  • 1 tbsp shoyu or natural soy sauce
  • 2 tbsp fresh mint, minced
  • 1/4 cup fresh cilantro, chopped
  • salt, to taste
  1. Set a wok or stir-fry pan over high heat. Add the oil and swirl it to coat the inside of the pan.
  2. Add the scallions and stir-fry briefly. Add the ginger, lemongrass, and chiles and continue stir-frying, gradually adding the asparagus, sliced stalks…

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