Stir-Fried Asparagus with Soy Sauce, Maple Syrup, and Scallions

Page 132

Cuisine: North American | Course Type: Sides

(2 reviews)

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Tags: cookbook club

Recipe Review

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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