Asparagus with Aonori

Asparagus with Aonori

Boiled asparagus seasoned with aonori and ginger.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

120 g (4.2 oz.)

1 small knob

1 tsp


1 tsp

1/4 tsp

200 ml (6.8 fl. oz.)


1/4 tsp

a dash

50 ml (1.7 fl. oz.)


  1. Remove the hard base and peel each asparagus, then slice at an angle into 3 cm (1.2 in.) lengths.
  2. Boil (A) ingredients in a pot, add in the asparagus and cook but keep slightly hard. Drain in a colander and cool.
  3. Diagonally and thinly slice up the negi, thinly slice up the ginger.
  4. In a fry pan heat the oil and saute (3), taking care not to scorch. Once fragrant, add in the asparagus and lightly stir-fry.
  5. Pour in (B) and continue to cook. Once the cooking liquid is boiled down, stir-in the aonori to thoroughly coat the asparagus. Turn off the heat once all cooking liquid has been boiled down.

Cooking Basics

Green asparagus - peeling off the outer skin

The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.


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