Name: Stir-Fried Asparagus with Carrot
Total time: 20 min
Ingredients: 5 teaspoons lemon juice; 1 tablespoon water; 1 tablespoon dry sherry; 2 garlic cloves , sliced thin; 1 teaspoon sugar; 1 teaspoon red curry paste; 1/2 teaspoon salt; 1 tablespoon vegetable oil; 1 pound asparagus , trimmed and cut on bias into 2-inch lengths; 1 large carrot , peeled and sliced 1/8 inch thick on bias; 2 tablespoons chopped fresh basil

Why This Recipe Works

To achieve stir-fried asparagus with a flavorful browned exterior and a crisp-tender texture, we had to start with a hot pan and only stir the asparagus occasionally. This allowed the vegetables to char and caramelize. To ensure that the vegetables cooked evenly, we diluted the sauce with water. This diluted sauce created a small amount of steam, cooking the spears through, before evaporating and leaving behind a flavorful glaze.

Before You Begin

To allow it to brown, stir the asparagus only occasionally. Look for spears that are no thicker than ½ inch.

Instructions

Combine lemon juice, water, sherry, garlic, sugar, curry paste, and salt in bowl.

Heat oil in 12-inch nonstick skillet over high heat until smoking. Add asparagus and carrot and cook, stirring occasionally, until asparagus is spotty brown, 3 to 4 minutes. Add lemon juice mixture and cook, stirring once or twice, until pan is almost dry and asparagus is crisp-tender, 1 to 2 minutes. Transfer to serving platter, sprinkle with basil, and serve.