Asparagus doesn’t have to be treated as a delicate, fragile thing, napped only with butter or creamy sauces, or served plain with olive oil and salt. That’s fine for the first week or two of the season, but then it’s time to dial up the interest factor and add some spice. Asparagus actually stands up quite well to aggressive flavors. A quick toss in a hot wok with garlic, ginger and chiles doesn’t overwhelm it at all, at least if you don’t overcook the spears. Instead, the vegetable’s sweetness becomes accentuated by contrast.
Featured in: Treated Well, Asparagus Will Stand Tall.
Snap off and discard bottoms of asparagus, then cut into 2-inch pieces (halve thicker pieces lengthwise first).
Mound asparagus on a serving platter and drizzle with sesame oil. Sprinkle cilantro, green onion and sesame seeds over the top.