ASPARAGUS WITH GINGER SOY
“Juicy, crisp asparagus and mangetout are served in a rich umami soya sauce with the underlying heat of ginger. The best-tasting asparagus are always the ones that are super fresh. Asparagus tips have the best flavour, so make sure they are firm and not wilting. The stalks should be plump and firm, and the tips should be tightly closed. When you buy your asparagus, store it standing upright in cold, fresh water.”
Serves 2 to 4 EASY
GREAT VALUE
Preparation: 5 minutes Cooking: 15 minutes
vegetable oil 1T raw cashew nuts 100 g fresh ginger a thumb-sized piece, peeled and cut into thin matchsticks garlic 1 clove, finely chopped asparagus 2 bunches mangetout 150 g, trimmed soya sauce 1T rice wine vinegar 1T sesame oil 1T
1 Heat half the oil in a wok over a medium heat. Once hot, add the nuts and stir-fry for 1–2 minutes until toasted. Transfer to a plate lined with kitchen paper.
2 Pour the remaining oil into the wok and place over a medium-high heat. Add the ginger and garlic and stir-fry for 30 seconds until fragrant. Add the asparagus and mangetout and stir-fry for a further 2 minutes until tender. 3 Pour in the soya sauce and rice wine vinegar and stir-fry for 1 minute, or until heated through. Remove from the heat, drizzle with the sesame oil and sprinkle with the cashews. CARB-CONSCIOUS, HEALTHCONSCIOUS, DAIRY-FREE, MEAT-FREE WINE: Woolworths Delaire White Rock Sauvignon Blanc 2019
with the sesame seeds and spring onions. DAIRY-FREE, MEAT-FREE
WINE: Terra del Capo Pinot Grigio 2019