Asparagus Stir-Fry Recipe

A favorite stir-fry recipe. Asparagus and tofu form the base, but it has quite a lot going on beyond that. You get a bite of tang from the lime, heat from the red chiles and fresh ginger, mint and basil cool things down, and a touch hoisin sauce gives you just enough sweetness to balance it all out.

Asparagus Stir-Fry

Someone crashed into my car the other night. Not just once, multiple times. I tell you this not because I'm upset about my car - quite frankly, I hardly ever drive it. I'm more annoyed that I have to take it for a quote, and then get it repaired. My first car appointment is scheduled at the same time I typically visit the farmers' market. Which doesn't seem like a crisis, I know, but I depleted our asparagus stash making this stir-fry and was counting on a fresh fix. Like many stir-fries it requires a bit of commitment on the front-end - slicing, dicing, and chopping. All completely worth it. Each time an ingredient hits the hot pan, the scent unfurls toward you in an intense bouquet. You just know it's going to be good. Asparagus and tofu form the base of this ensemble, but it has quite a lot going on beyond that. You get a bite of tang from the lime, heat from the red chiles and fresh ginger, mint and basil cool things down, and a touch hoisin sauce gives you just enough sweetness to balance it all out.

Asparagus Stir-Fry Recipe

I should note a few things here. Prep all of your ingredients ahead of time and have them close at hand. You'll spend 95% of your time prepping this recipe, and it'll come together in no time beyond that. Also, you will want to make it to order. You can certainly prep many of the ingredients ahead of time (even a day ahead of time), but don't cook it until just before you are ready to eat. This way the asparagus and greens won't overcook as they are sitting around.

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Asparagus Stir-Fry Recipe

I mention this up above in the main post, but be sure you have all your ingredients prepped and ready to go before you start actually stir-frying.

toasted sesame oil
8 ounces extra-firm tofu, cut into slices thick as a pencil
4 green onions, thinly sliced
scant 1 tablespoon freshly grated ginger (peeled)
1/2 teaspoon crushed red pepper flakes
1/2 a bunch of asparagus, trimmed and cut into 1-inch pieces
a couple big pinches of fine-grain sea salt
3 cloves garlic, chopped
1 big handful of toasted cashews, chopped up a bit
a few handfuls of spinach, or chopped kale, or chopped chard
zest and juice of one lime
2 tablespoons hoisin sauce
1 small handful fresh mint, slivered
1 small handful fresh basil, slivered

Have all your ingredients prepped and within arms reach of the stove. Heat a splash of sesame oil in a large pan, or well-seasoned wok over medium high heat. Alternately, you can do this in a dry non-stick pan - one of the few occasions I still use non-stick. When it is hot, add the tofu, and cook until golden - a few minutes. Remove the tofu from the pan and set aside.

Add another (generous) splash of oil to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, cashews, and spinach and stir-fry for another minute, or until the spinach wilts. Return the tofu to the pan. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring all the while.

Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed.

Serves 2-4 (main/side)

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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The asparagus stir fry was very good. I harvested some fresh asparagus from my garden for this recipe. It was wonderful. I will be adding this recipe to my rotation list.


I found this recipe under the gluten free recipes heading on left side of page.
Hoisin sauce normally contains wheat.
This needs to be noted for those who think they are making a wheat-free stir fry.

Sally Mae

yum… subbed brown sugar+tamari for hoisin and it was awesome.


This was so beautiful when it was all done I almost didn’t want to eat it, but I’m glad I did it’s fabulous!


Heidi this is my first time posting, but just wanted to share my husband’s comment (he is a devoted carnivore):
“I ate tofu, spinach n pilau n loved it …WOW.. neva in a million years”
I should add that i cooked up some bulgur wheat in chicken stock to have with it and he took it for lunch. I love your site and it took me a long time to figure out you were vegetarian! As i’m not vegetarian myself that’s surely saying something because your dishes are so beautiful, creative and tasty that i didn’t miss meat! Thank you!
HS: Hah. Love the accent Annabelle! Too funny. Glad you’re enjoying the recipes.


I planned on making this and serving it with rice or soba noodles so that it would be filling enough. Well, a bunch of things happened (no car accidents thankfully) and I had only enough time to make the stir fry. No worries, my husband and were both fully satisfied. It was delicious and beautiful, too! I love this site! Thank you for your great recipes and stories.


Made this for dinner last night – awesome! Could pass on the tofu if you’re cooking for people who don’t like it and would still be a great way to serve asparagus.


I made this today, picked up the ingredients fresh today and this was awesome 🙂
I knew it would be pretty good since it combined some of my favourite flavours, but it exceeded my expectations. Reminded me a little of my favourite Thai restaurant. Thanks for the recipe Heidi.


I’ve been following along and have made several recipes in the last year or so (you’re totally my secret weapon Heidi!). I haven’t commented on anything before (and have loved many, many dishes) but this one was AMAZING and had to tell you! I’m so glad to have found you 🙂


FYI, I learned from an old Chinese doctor of Chinese traditional medicine that spinach and tofu are complementary nutritionally.


I was wondering if you have a trick for grating fresh ginger. I tried it making your ginger cake, and the carrot cookies and both times did not have very good luck. The ginger just seems to get stringy instead of grated. I love the idea of fresh grated ginger, but am having a hard time. Any ideas?


My husband and I made this last night and it was soooooooooo good! Thank you so much!


I made this late last night, and it is incredible (even with my pantry-sweep improvised hoisin sauce!). There are so many layers of flavor and texture here. I love the overload of green with little islands of golden brown cashews and tofu. Thank you!


I made this recipe tonight and it was wonderful! Thank you so much! Looking at your photo it looks like your tofu is more firm and cooked than mine was. Is there any secret to that?


I made this tonight sans the hoisin, because I didn’t have any, and it was wonderful. My husband usually whines when I make vegetarian meals, but he said this was very satisfying.


Asparagus, This is my favorite food!! In summeer time, it might be the best vegetable for salad!


Delicious! This was a perfect meal tonight — I had gotten home later than usual, but a bit earlier than I expected. I had time to stop at whole foods to pick up hoisin sauce and tofu. It was meditative getting everything ready, and the stir-fry was fun and easy.
Heidi — I love your site partly because of the recipes, partly because of the pictures, partly because of your beautiful writing.
Well, maybe very much because of your writing, and the temperament of goodwill and non-show-offy calm that exudes from it.
I’m a very newby whole foods/healthy eating cook, basically learning from scratch — and your site is usually the first touchstone reference that I turn to. I’ll be buying your book shortly.
Anyway … thank you!


Always look on the brighter side. After all, surely that dodo was the only person to learn to drive from watching the beginning of the pink panther movie! (where the dodo of an inspector cleuso tries to park his car!)
As for the markets, I have to get to the local markets 1hr before they close on Saturday to get everything super cheap. ($100 of fresh fruit, vegies, herbs & spices, meat bread etc. All on special normaly costs me $40). For two people, this will last us up to 10 days. I know how important it is to have fresh groceries. If you can’t make it, get someone to help you.
Love the stir fry too.

Jessica B. Igore

Just wanted to say it is SO NICE to see so many people this excited about simple (yet complex and decadent!), healthy, vegetarian dishes!
Your recipes are inspiring to us all, Heidi! : )
ps – I made the soba and swiss chard recipe last week and loved it. (I had to sub tahini for miso though! Next time, I will do it with the miso)


Perfect timing! I had an extra bunch of asparagus, so I mde this last night. Excellent!


I just stumbled upon your site recently and I love it. Thanks for posting such great recipes. I made this dish last night and it was divine! I made it exactly as printed with one exception – I left out the mint as I had no fresh mint. It was so delicious. Thank you.


Heidi, this recipe was fabulous!
I don’t have hoisin on hand, so I used tamari and veg broth with a seaweed/sesame seed mix from Eden Foods. I also added some shiitake for texture, lavor and nutrition. And not having fresh mint or basil, added some dill instead (very little).


Delicious! Made this recipe this evening with some added broccoli. The ginger really sends this recipe over the top!


So sorry to hear about the car (I also hate the process needed for such repairs)… but thanks for sharing this great stir-fry.
I’ve got to admit that one of my favorite parts of stir-fry is the prep work. SO relaxing to sit and chop after a long day’s work… and OH! the satisfaction with a job well done when the finished product slips between my lips. YUM.


I *just* made this for dinner and it was a HUGE hit. My husband has never raved more about a dish! It was absolutely FANTASTIC.
I didn’t have any mint but the recipe didn’t suffer. I will have to make this again – with even more asparagus & spinach next time!
Thank you, thank you, thank you!

Katrina Parker

This dish is amazing. My husband & I have never had a tofu dish we’ve really enjoyed before. This was so good and seasoned perfectly.
Thanks so much for this website. It really encourages me to cook even more healthy.


I am totally conquered by this recipe!! gorgeous dish!


yikes. Your poor car!! And now such a hassle to follow. Hope everything proceeds fairly quickly. At least this dish is fairly quick to prepare, and will help keep your body healthy while your mind is preoccupied with trying to get everything figured out!!


This looks like a great quick dish to fix with all the asparagus in our markets right now! Love it!


Ciao from Italy!
This looks fantastic!
My husband and I love asparagus, I can’t wait to try it!
Thanks for sharing your blog with us.
Best, Sabrina


i’m so sorry to hear about your car; how awful to spend your day getting a quote when it could’ve been spent at a beautiful farmer’s market. *hugs*


This looks so great! I tried an Asparagus, Peas and Basil recipe that disappointed me because I felt that it was missing something… I think this is what it was missing!


Anything with hoisin sauce is, in my opinion, a winner. This recipe sounds delicious. Maybe dinner tomorrow night.

Cookin' Canuck

Didn’t have all of the ingredients (no fresh basil or mint, slivered almonds instead of cashews), but it still turned out awesome!


Made this for dinner tonight. Subbed garlic greens for the green onions. (I’m mad for those garlic greens…Picked ’em up at the Portland Farmers Market this a.m.) Skipped basil and mint since I didn’t have them handy. Used asparagus from farmers market. Family gobbled it up. A keeper. Thanks, Heidi.


This recipe sounds great. I’m not the world’s biggest asparagus fan, but I love stir fry. This sounds like a great blend of flavors.
HS: HiTony, feel free to swap out the asparagus and use another green or vegetable that is more to your liking.


I love visiting your blog! I’m currently honing my culinary skills while serving in the Peace Corps… lots of time to do as such! I had a dinner party not too long ago and the Curried Egg Salad was a HUGE hit!
Thank you for sharing your amazing recipes and fueling new ideas!


Hoison and lime! Who knew?? Fabulous – thanks, Heidi


Made this last night and it was GREAT! Added some slivered sweet red pepper. Served it with a mix of mahogany and brown rice. Never thought of lime rind and juice for a stir fry and it made all the difference.

Kathy B

SUPERB! I’m sitting here eating my second plate while I type. This is the food of the gods. I was heavy handed with ginger and glad for it. Also added a few splashes of tamari to the tofu while cooking. Excellent pop with the basil, mint, lime, and hoisin sauce. Thank you, Heidi!


I substituted fresh squeezed OJ and chopped jalapeno cause that’s what I had on hand and it still turned out great.
Heidi, do you peel your asparagus? I found I had to cook it for a bit longer than a minute in the middle step. Or maybe that’s just supermarket asparagus for you.


Love your site, tried many of your soup and stir fry recipes and they are fantastic.
Tonight I will be making the toasted chickpea salad for a girls night in 🙂
will write the feed back I get.
Hope your car feels better soon.


So sorry to hear about your car..
Awesome stirfry!Lovely combo of ingredients,must taste delicious..gotta give it a try! Thanx!


Sorry to hear about your car! That is not cool. Life is crazy sometimes. This is a great stir fry though. Great, great, great.

The Duo Dishes

Frozen by too many recipes in too many cookbooks, and only 5 minutes to make up a shopping list – then miraculously your post popped in & I KNEW what to make for dinner. What a fabulous combination of flavors. For the family plus leftovers, I doubled the recipe, used Guilin Chili Sauce instead of Hoisin & cayenne, and simmered rice cakes in water & Tamari before tossing with the vegetables. This recipe will be posted to the fridge to make often. Thank you!
HS: Glad you liked it Jodie!


Sorry to hear about your car. The recipe looks delicious,I sure will try it out.


🙁 about your car..
this is a fantastic recipe. I could really gobble up an entire bowl of this.


Sorry to hear about your car too. And especially at the same time as the farmers market (I love farmers markets!). I also love how you come up with such fantastic recipes… this one has me drooling 🙂

Liz Koppert

Oh no…. how awful!
I wonder how and why it happend..?
I hate those chain reaction bad lucks. I hope it gets fixed soon and this will be the only time you have to miss the market.

Kitchen M

This is not to comment on the amazing flavour of asparagus, as most of us would agree that it is! It’s just this morning (I live in Israel) as many other mornings I open your email with an always surprise recipe awaiting and I thought that you, Heidi are genuinely a very special person. Thank you for the recipes. Have a lovely day.
HS: Thanks for the nice note Linda.


the stir fry is to yet to be tried…coming from u i sure expect tit to be good…sorry about your car …. but ur sharing in this forum… was it necessary


looks great – i love asparagus in stir-fry paired with tofu. also digging the idea of toasted nuts. thanks!

nithya at hungrydesi

no way. no WAY. you aren’t going to tell us the story? you’re just going to leave us hanging?
listen, the time i spend in my kitchen can be broken down like this:
20% reheating chinese takeout
10% looking for most recent chinese takeout in cluttered fridge
30% standing around wondering what i was looking for
30% trying to coax cat out of pots and pans cabinet
10% attempting to cook
but of that blessed 10% attempting to cook, 100% is spent surrounded by friends. discussing important world issues of course.
haha just kidding! bitching about how our days went, how our bosses suck, and how we think our neighbors might belong to a religious cult centered around owning more ceramic frogs than anyone else in the world.
this blog is like a way awesomer kitchen where i get to listen into someone else talk while they cook. but then… but then… you just… you didn’t tell the whole story!!! i mean… multiple times!?! as they say in singapore, DISH.
HS: Well, the short version is this: it was a three-point turn that went terribly, terribly wrong.

Lay off Us, we're staaaaARVING.

This looks and sounds amazing – I can’t get enough of asparagus lately, and your plate is beautiful!


This looks and sounds amazing – I can’t get enough of asparagus lately, and your plate is beautiful!


I am sorry to hear about your car, and hope you got to the farmer’s market for your asparagus fix!
This sounds absolutely delicious – and a friend just gave me some lemon sea salt that is to die for, so I think I will use that instead of plain sea salt. I am off to the store to buy the ingredients now! Oh, and I can’t wait to try the whiskey-wheatberry recipe, too – and yesterday I made your zucchini-ricotta pie. I used Mexican squash instead of zucchini, because it was on sale, and it is wonderful. It also tastes good hot, btw. I upped the ingredients by half, because I only had a 9-inch springform, and it worked like a charm. I drizzled a bit of marinara sauce on one slice – that worked very well, too.


I love the herbs you’ve paired with the asparagus — yum!

Allen of EOL

The damage to the car is always less than to the psyche…good luck. I, too, have been unreasonably busy and missing the market…I have really been happy with the beautiful asparagus…and other Spring joys at my local market (Bi-Rite). Some of the nicest in years!
HS: I’m at Bi-Rite all the time. Say hello if you see me!


Sorry about your car. I saw cashews and you got my attention. Nuts in any thing draws me in.

Angela@Spinach Tiger

Mmmmm…! I don’t have the cashews & mints but have the rest. I’ll give it a go tomorrow! cheers for the inspiration! ^^


can I tell you that I swooned…and I haven’t even made it yet? (asparagus is coming a bit slow in this part of the country!)


My only quibble – I would not recommend using a dry nonstick pan – that is supposed to be one of the things that causes the nasty chemicals to be released. To avoid that, don’t use them dry, or heat them very hot.


THIS is why I don’t own a car. Sometimes I think how nice it would be to drive my groceries home instead of shlepping them in bags on my shoulders. But, ahhh, no dealing with nonsense like accidents. Good luck getting everything cleared up! You managed to put out a great recipe despite it all 🙂

Michelle @ Find Your Balance

I am SO making this. Very rarely do I let a recipe (rather than ingredients) drive my cooking, but this just looks too good and easy to pass up.


This is perfect! I have almost all of the ingredients on hand and I was going to make a stir-fry for dinner on Friday. I asked my guy to pick up ginger at the store…we’ll see what he comes up with! I’m going to use bok choy instead of the greens, though. And probably add some chicken to appease the boy.


Car problems are the pits (and they’re one of the top ten reasons to have a husband as far as I’m concerned!). The stir-fry looks marvelous, and I bet that hoisin sauce really adds to it.


Total bummer about your car, how frustrating! I hope you find a new batch of fresh asparagus soon, as this dish looks well worth it!

Alisa - Frugal Foodie

What’s the best way to drain tofu? I always end up squishing it between my hands and then I’m left with a heap of tofu in my hand that’s crumbling apart.
HS: I (often) gently press it with paper towels.


I was wondering if there was something other than tofu that I could use? chicken maybe?


The stir fry looks delicious! Can’t wait to give it a try.

Low Carb Cooker

I love adding fresh mint in dishes, it’s always a nice flavor surprise and it sounds great in this dish. The arrival of fresh asparagus truly marks the arrival of spring even if it is still cold and rainy in the Northwest.

Carol Peterman

What amazing flavors! I’ll bet you could use bok choy in this instead of the spinach, too. Sometimes I get that stuff and start running out of ways to use it other than “plain.”

Haley W.

YUM! My favorite vegetable and a new recipe to try!


This looks wonderful…I have some asparagus in the fridge and it will be dinner tonight! So sorry about your car.


Good for you to focus on the positive-sharing your asperge recipe with us- and not the negative-car. However, I hope that person who hit it missed the Farmer’s Market too!:)


Just last night we had our first of the season asparagus (w/simple orange glaze) and I was telling my daughter that I am on the lookout for more asparagus prep ideas. And now I open my e-mail to find this! Personally, I typically enjoy chopping vegetables by hand & approach it from a Zen perspective…so this recipe is perfect for me in more ways than one. Once again, thank you for sharing your talents!


Thank you for another glorious recipe from the Recipe Goddess! Now I have a dilemna-what to make for dinner tonight-this or the fabulous Pan-Fried Chick Pea Salad? Hmmmmm! What a wonderful problem to have! (Unlike your car! So sorry about that!)


Oh, and I forgot to ask you a question. Can I use soy sauce instead of Hoisin sauce? would it change the taste marginally or make a big difference?
HS: Hoisin sauce is sweeter, less salty and thicker. You can get away w/o using it here. Or maybe substitute a bit of brown sugar and a splash of soy sauce.


Multiple times? I would be irritated, even if I didn’t drive my car. Because once, you could say it was an accident. Curious how multiple times would be an accident…or how it would happen at all. Wonderful looking recipe though! This sounds like exactly what I would like to eat for dinner tonight!


I always get fascinated when I see fresh asparagus shining in the veggie section of my grocer, but feel clueless what I can make out of it other than roasting.
This recipe is the perfect solution!!
love the addition of cashews, btw.


Sorry to hear about your car! (Glad you weren’t in it)
Your recipe reminds me how much I love a splash of Hoisin sauce in stir fry. Not sure why I haven’t had it around lately (probably due the fact that Trader Joe’s doesn’t carry it!) -this recipe is a good reason to pick some up.

Deana Gunn

My favorite! This sounds awesome!
I hope your car is feeling better soon


Hello from Santa Barbara! We will be pleased to celebrate asparagus time with this recipe. best, s

s. stockwell

wow Heidi — this looks fantastic! I’m getting this strange compulsion to run the Whole Foods and buy lots of asparagus… 😛


Sorry to hear about your car !
You see , as I had posted a note earlier
You are have the gift of God to put your creative recipes into a virtual demo –one can really smell the aroma of your culinary art.
Thanks for enriching our taste buds !

Ashish Naithani

sorry about your car, hope dealing with the insurance isn’t too much hassle
Karma will get the slacker who did the damage!


Wonderful! Asparagus season has arrived and it seems like everyone is fixing some wonderful creation with it. It is one of my favorite vegetables– and, happily, my kids’ too– so we are in vegetable heaven this time of year. This looks like a delicious take on it. Look forward to trying it.


Aaahhh! Spare-Uh-Grass! : – 9
I just oven-roasted 1/2 a big bunch and was wondering what to do with the rest.
Now I know.
Here in the Midwest the “fresh” asparagus is shipped in and my mint is just beginning to show aboveground. Basil will have to be store-bought, but soon…soon…
Is there any way to fake hoisin?


This looks delicious and I am making this for dinner tonight.
I don’t have any tofu on hand, but I am some tempeh. Do you think that will be a good substitute ?


Does this look delicious! Definitely one to try soon – on top of some brown rice or quinoa! YUM!


On a happier note…yay for asparagus and spring! I just posted a recipe for a quinoa risotto using asparagus and fave beans. I love the idea of adding cashews for that extra crunch.


Funny. I have my favorite restaurant make this for me at least once a week. It’s not on the menu, but they have all the ingredients a’la carte and I crave it. They call it the TJ special and we needn’t go through all the instructions, etc unless there’s a new server. (Brown rice with it is best.)
I was headed out to lunch and about to order this very thing.


Funny. I have my favorite restaurant make this for me at least once a week. It’s not on the menu, but they have all the ingredients a’la carte and I crave it. They call it the TJ special and we needn’t go through all the instructions, etc unless there’s a new server. (Brown rice with it is best.)
I was headed out to lunch and about to order this very thing.


The victims are always the losers in car accidents. I had it happen a few years ago, and not only did it take me to hospital ($), but also out of work ($$), time spent dealing with insurance companies ($$$) and lawyers ($$$$) – oh and having to rent a car; plus buy a new one (the one that was totaled was only 3 mos. ‘old.) To miss the farmers market is the ‘frosting’ on the cake. I feel your pain.


That stinks about your car!!
What a shock that must have been.
I love all the stuff you put into that stir fry.
I have a stir fry for lunch today that I am totally looking forward to.


missing your scheduled farmers’ market visit sounds like an issue to me. 🙂


We are a month away from Farmer’s Market season here on the east coast…can’t wait. I will try this recipe and add in a little Japanese eggplant.
Sorry to hear about your accident. Glad you weren’t hurt!

Debi Shawcross

Oh my goodness, this combination of ingredients sounds delish. I haven’t cooked much with tofu, but I could probably be talked into it with asparagus, cashews, ginger, lime, and mint in the mix. Some of my favorites. Will have to try this.

Kari @ Eating Simply

Made your napa cabbage with peanut dressing last night (added the crisped tofu too) – what a great thing to do with that huge hunky cabbage my great aunt gave me for Easter. Funny gift, huh? It was a huge hunky hit.


That looks amazing, and I have all but one or two of the ingredients! Will definitely be making this this weekend!


The other night I was cooking tofu in a non-stick pan, and it was so splattery and it stuck to the pan so much that I’m thinking I need to learn some secret tofu tricks before I try it again. sigh.


Glad you weren’t in the car when it was hit!
This recipe sounds delicious! Going to get some asparagus right now…OK soon.


I admire the attitude you’ve adopted about the whole thing, and the persistent little dimbulb who tried to break into your car.
Instead of getting yourself in a dither, you decided to make something delicious.
And that stir-fry certainly looks and sounds like the type of dish that would put a smile on anyone’s face.


Aww I’m sorry about your car! That must be really annoying to deal with 🙁
This stir fry looks incredible though 🙂 Asparagus is one of my favorites and this dish looks so yummy — will keep it in mind and try and make it soon for sure.


YUM! Love the mint in there.


Sorry to hear about your car – what a hassle to deal with!
Love the asparagus stir fry, though – that’s probably my favorite veggie! Looks delicious!

Jen Schall @ My Kitchen Addiction

So sorry about your car! And what a drag that we even NEED cars in our society!
This stir fry, on the other hand, is a must-have. Can’t wait to try it out after my visit to the grocer’s today.


OH I thought of a question…
would this recipe double well?
Thanks, Heidi!

Trish in MO

I adore asparagus! I believe they are my favorite green veggie, with brussel sprouts and artichokes tied for second! I have such bad luck with gardens, I’m afraid to try them!
I really love the mix you’ve created and can’t wait to try it!

Trish in MO

Just out of curiosity, Heidi, when you’ve chopped your ingredients, what do you put them in/on until they’re ready to go into the pan? Bowls? Paper plates? Wax paper? Multiple cutting boards? Towels?
Hope your car appt is quick!


I used to make stir fry all the time with my old boyfriend- it kept him busy and away from bad junk food while dinner was getting ready. He would chop- I did the rest.
This recipe is re-inspiring my love of the mix of veggies and spice. The mint and lime is so unique to have in there. And everything tastes beter with some crumbled cashews on top.

Meghan (Making Love In The Kitchen

Looks really good and healthy. well done a winner for sure. 🙂 xx


How awful about your car! That sounds truly bizarre–it was hit multiple times?!
Thank goodness for the cheering and healing powers of asparagus et al. This looks delicious, and is so perfectly seasonal.


I’m in the process of getting my asparagus crowns into raised beds this spring. Can’t wait for my own supply of asparagus! This looks super yummy. I guess I’ll have to buy my stalks this year. I bet this would be good with green garlic or ramps too, both seasonal treats this time of year.


This sounds really tasty, Heidi. I’ve never used asparagus in a stir-fy, but it is one of my favorite veggies so I’ll have to give this recipe a try!
Such a bummer about your car – I hope it isn’t too much of a hassle to get fixed.


sorry to hear about your car. i think yesterday was a weird day all around. i hate the stress that comes with accidents and insurance. hope it goes smoothly and quickly for you at least.
i don’t think i’ve posted here before but i visit you every day–thanks for your careful recipes. your photos are ALWAYS beautiful which i think is unique to your blog.


We’re just about two weeks away from asparagus season here in Rhode Island. I can’t wait — there’s an asparagus farm half an hour west of here, in a beautiful part of Connecticut, where you can go into the sorting room and buy asparagus cut that morning, sorted into five different sizes from pencil-thin to super-fat. It’s great fun to buy that way, and I’ve never had better asparagus.

Lydia (The Perfect Pantry)

I adore asparagus (have you read Kingsolver’s chapter about it in Animal, Vegetable, Mineral?). We have a large patch of it, but because it’s still early it’s coming up slow, though soon enough we’ll be inundated. Then I’ll be experimenting with all sorts of asparagus recipes and we’ll be eating it every meal. Asparagus is what spring is all about, no?

Mama JJ

Nice combination of flavors. I love asparagus and I by some each week! I need new reciepes, thank you for yours…

Dominique (De vous à moi...)

oh no! what a terrible reason to have miss the farmer’s market!
The dish looks great though — simple, flavorful, healthy — where I am living now is basically the asparagus (spargel) capital of Germany, so I am always looking for different preparations.

Jen (Modern Beet)

shame on the person(s) who hit your car multiple times! how does that even happen?
hope it’s all resolve for you soon.
well, i just wanted to say how much i love your site, although you must hear that a lot. the quality is just oustanding.
feel free to visit my food site- i’m still kind of new at it, but working on it- and I’ve listed your blog as one of my very favorites:
My Halal Kitchen at
all the best.


Sorry to hear about your car!
It sort of reminds me of a scene in “Fried Green Tomatoes” ( I know, I know) where teenagers steal a woman’s parking space – “We’re younger and faster and we do what we want!”–and she smashes their car multiple times with hers–“I’m older and I have better insurance!”
Point being, how does one hit the same car multiple times? Hope it all works out…




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