Select a size: | | | |
| Prep Time Cook Time |
Servings 2 | Difficulty Easy |
Ingredients
- 1 bunch Fresh Asparagus
- 2 Tablespoons Extra Virgin Olive Oil
- ½ cups Purple Onion -thinly Sliced
- FOR THE SAUCE:
- ⅓ cups Teryaki Sauce
- ¼ teaspoons Sesame Oil
- 1 teaspoon Sriracha Chili Garlic Sauce
- 1 clove Garlic, Minced
- ¼ teaspoons Ground Ginger Or 1 Teaspoon Freshly Grated Ginger
- ½ teaspoons Sesame Seeds
Preparation Instructions
In a small bowl, whisk together sauce ingredients and set aside. Wash asparagus and cut off the woody end, about 1/4 off the bottom of the stalk. Over medium high heat, heat olive oil in a medium saute pan. Add in asparagus and sliced onion. Saute for about 5 minutes, stirring a few times. Once asparagus is tender, pour sauce into saute pan and, using a wooden spoon, scrape off any bits from the bottom of the pan. Cook until sauce is slightly thickened, about 1-2 minutes. Serve.
Notes:
Sriracha chili garlic sauce is very spicy. Hot hot hot! Start off using about 1/2 teaspoon then build up to your heat tolerance.
This recipe would still be delicious if you omit the sesame oil and seeds if you are concerned about allergies.
