The New Best Recipe: All-New Edition
Stir-Fried Asparagus with Soy Sauce, Maple Syrup, and Scallions
Page 132
Cuisine: North American | Course Type: Sides
(2 reviews)
View photos (1)Tags: cookbook club
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
An excellent approach to Asparagus! I have prepared this three times (in 2 weeks), and guests and family all love it. I used thick asparagus, and the timing was perfect - it was crunchy and flavorful. For this recipe, its important to have all your ingredients lined up and ready to go.
portugo from Broomfield, CO
This is my new favorite way to make asparagus. The sauce flavors are great and round each other out (it doesn't taste too mapley) and the asparagus does well with this fast sear.
I always get better results in a cast iron pan; don't be afraid to really cook it at the end. It will look like it's burning, but it's not, and you want the sauce to get nice and thick.
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