Pan-seared asparagus with shrimp, shiitakes, and chilies works well as an Asian-themed entree.

AP photo

Pan-seared asparagus with shrimp, shiitakes, and chilies works well as an Asian-themed entree.

Move asparagus to center of plate

By SARA MOULTON

The Associated Press

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Asparagus has been a delicious symbol of spring since at least as far back as the Greeks, who called it “asparagos” – literally, “to spring up.” However it is spelled, it makes me happy.

Most grocers sell asparagus in a range of sizes, from thin and willowy to thick and stocky. Whatever the size, look for stalks that are firm and smooth from top to bottom, with tight, un-feathery tips. Also check that the grocer stored it properly, because asparagus is quite perishable. It should be stored stem down in ice or a bit of water.

Once you get the asparagus home, arrange the stalks standing on their bottoms in a glass jar filled with a half-inch of water, or in a zip-close plastic bag with damp paper towel wrapped around the bottoms of the stems. Try also to eat your beautiful asparagus within a day or two of purchase, when it’s still at its peak of freshness.

In this case, though, I’ve moved asparagus from the side to the center of the plate in the form of a one-pot Asian main course. You’ll want to have all the ingredients prepped and lined up on the counter before you start because once you get rolling everything goes into the pan very quickly. The actual cooking time is scarcely 10 minutes.

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Main Dish

Seared Asparagus With Shrimp, Shiitakes And Chilies

1 pound (about 1 bunch) asparagus, tough ends discarded

3 tablespoons vegetable oil, divided

Salt

5 ounces shiitake mushrooms, stems discarded, caps cut into quarters (or sixths if caps are large)

1 pound large raw shrimp, peeled and deveined

2 teaspoons minced garlic

2 teaspoons minced fresh ginger

1 small red or green chili, such as a jalapeno or serrano, seeds and ribs discarded if desired, thinly sliced

1 cup low-sodium chicken broth

2 tablespoons oyster sauce

1 tablespoon cornstarch

Cooked brown rice, to serve

If the asparagus stalks are very thick, use a vegetable peeler to shave off the thick skins starting just below the tip and down to the bottom. Cut the stalks into angled 1/2-inch pieces.

In a large skillet over high, heat 1 tablespoon of the oil. When the oil is almost smoking, add all of the asparagus and a pinch of salt. Reduce the heat to medium-high and saute the asparagus, stirring, until it is crisp tender and golden at some of the edges, 4 to 5 minutes. Transfer the asparagus to a bowl and set aside.

Return the skillet to the heat and add another tablespoon of the oil, the shiitakes and a pinch of salt. Reduce the heat to medium and saute the mushrooms, stirring, until they are barely tender and golden around some of the edges, about 3 minutes. Transfer the shiitakes to the bowl with the asparagus.

Return the skillet to the heat and add the remaining tablespoon of the oil and the shrimp. Saute the shrimp, stirring, for 2 minutes. Add the garlic, ginger and chili and cook, stirring, for 1 minute.

In a bowl whisk together the broth, oyster sauce and cornstarch. Add the mixture to the skillet, whisking, and bring to a boil. Return the asparagus and the mushrooms to the skillet and simmer for 1 minute. To serve, spoon a mound of rice onto each of 4 plates, then top with a quarter of the asparagus and shrimp mixture.

Yields four servings.