Asparagus with Aonori
Boiled asparagus seasoned with aonori and ginger.
10min
58kcal
354mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Remove the hard base and peel each asparagus, then slice at an angle into 3 cm (1.2 in.) lengths.
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Boil (A) ingredients in a pot, add in the asparagus and cook but keep slightly hard. Drain in a colander and cool.
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Diagonally and thinly slice up the negi, thinly slice up the ginger.
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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.
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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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