Stir fry asparagus and shiitake

Pardon a second straight week of interruptions on the blog! Even though our house is still a mess from painting, this week I was out of town and wasn't able to draft posts in advance of my departure. Hopefully things will get back to our regular programming but no promises as we're planning to paint the dining room this weekend and the living room the following weekend!

If you make this recipe, though, it'll make up for our lack of posts! This may be my new favorite way to have asparagus. We're no strangers to asparagus so that's quite a statement. I keep asparagus in our meal rotation just often enough to say we consume it somewhat regularly (maybe every month or two). To me it always elevates a meal because it's not a vegetable we're eating every week or two. We featured it as a side in two anniversary dinners (this one and this one).  We love it with pasta (see here, here, and here). Typically roasting it or sauteing it as a simple side is our go to (like this, this, and this). And then sometimes we get fancy (we tried asparagus fries and baking it in parchment).

I'd throw this stir fry asparagus into the "sometimes we get fancy" category. This was unlike any asparagus preparation we'd had before and it was delightful. The asparagus starts in the pan and warm oil with some sauteing and finishes by steaming after the stir fry sauce is added. We served this flavorful side with a salmon filet that was roasted with a simple preparation of olive oil, salt, and pepper. Enjoy!

Stir fry asparagus and shiitake inspiration from America's Test Kitchen
1 tbsp vegetable oil
1 lb asparagus, 2" cut on the bias
4 oz shiitake, thinly sliced
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp brown sugar
2 tsp freshly grated ginger
1 tsp toasted sesame oil
2 tbsp water

   Warm vegetable oil in medium skillet.
   Toss vegetables in oil, cook for 3-4 minutes stirring twice through allowing asparagus to char slightly.
   Prepare sauce - whisk together soy sauce, dry sherry, brown sugar, freshly grated ginger, and toasted sesame oil. Finally add water to thin the sauce.
   Add sauce to pan and allow to steam asparagus. Cook for 1 minute more, letting sauce reduce down to a glaze.

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