Bundle of Asparagus
Crisp, tender spears with a grassy‑sweet snap — a springtime favorite that sautés, grills, or simmers beautifully in minutes.
Why you’ll love it
- Delicately sweet, lightly grassy flavor with a satisfying snap.
- Quick‑cooking: perfect for busy weeknights (stir‑fry, grill, roast, or blanch).
- Plays well with garlic, soy, sesame, butter, eggs, seafood, and mushrooms.
How to enjoy
Cut spears on the bias. Stir‑fry in hot oil with smashed garlic, then toss with a splash of light soy and oyster sauce. Try with Peeled Garlic Cloves, Haitian Premium Light Soy Sauce, and Haitian Premium Oyster Sauce.
Simmer chicken broth, add sliced asparagus and enoki; finish with rice vermicelli and a drizzle of sesame oil. Use Bull Head Clear Chicken Broth, Enoki Mushrooms, and Chunsi Jiangxi Rice Vermicelli 300g.
Pan‑sear or grill asparagus until lightly charred; quick‑sear thin wagyu slices and glaze with yakiniku sauce. Try M7+ Wagyu Karubi Slices and Ebara Grated Daikon Yakiniku Sauce.
Blanch asparagus to crisp‑tender, toss with chilled cubes of firm tofu, a splash of Zhenjiang vinegar, soy, and toasted sesame oil. Use Ever Green Classic Tofu 500g, Hengshun Zhenjiang Vinegar, and Lee Kum Kee Sesame Oil.
Prep Tips
- Bend and snap: trim woody ends where the stalk naturally breaks; peel lower stalks of thicker spears for extra tenderness.
- Don’t overcook: aim for bright green and crisp‑tender — about 2–4 minutes to stir‑fry or blanch; grill/roast until just charred.
- Season smart: finish hot asparagus with a pinch of salt and a quick drizzle of soy or lemon for a clean, vivid flavor.
Pairs well
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