It’s April, which means it’s asparagus season in Sacramento.
I enjoy a good helping of asparagus, do you? Grilled, not cooked to mush, with some crunch left in them, mmm. Now, if only my pee didn’t smell so foul after eating them! Yup, just went there, but you know it’s true!
Having lived in Sacramento for over a decade, I don’t ever recall saying to myself “wow, that was a bargain” regarding asparagus. Asparagus ain’t cheap around these parts! But, a couple of Sundays ago, I couldn’t say no to these healthy, hearty bouquets of asparagus spears. They were whispering “buy me, buy me” as I was in line waiting to pay for a bag of lame ol’ carrots. I go from spending one dollar to seven! In the name of eating more veggies, I splurged!
This dish is super easy to pull together. Honestly, the time is spent mostly waiting for the seafood to thaw! As with any stir-fry, the substitution possibilities are endless. You can change up the protein or add more vegetables to your liking.
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Seafood Asparagus Stir-Fry
- Yield: 1 1x
- Category: Mains
- Method: Stir Fry
- Cuisine: Chinese
Description
This dish is super easy to pull together. As with any stir-fry, the substitution possibilities are endless. You can change up the protein or add more vegetables to your liking.
Ingredients
- 8–10 stalks of asparagus, medium thickness, tough ends trimmed off, chopped into 2-inch segments
- 1/2 pound of shrimp, thawed, shelled, and deveined, pat as dry as possible
- 8–10 bay scallops, thawed, pat as dry as possible
- 1 small yellow or red onion, sliced
- Neutral-flavored cooking oil
- 3/4 teaspoon of salt
- White pepper
- 1/2 teaspoon of chili oil
- 1/2 teaspoon of sesame oil
Instructions
- Cook the seafood. Preheat a pan to high. Add 1 tablespoon of cooking oil into the pan. Gently add the shrimp and bay scallops in a single layer into the pan. Allow them to cook undisturbed for 1 minute. Dish up the scallops. Flip the shrimp and allow the shrimp to cook for 30 seconds more. Dish up the shrimp.
- Cook the veggies. Turn the heat down to medium high. Add another tablespoon of cooking oil into the pan. Add the asparagus and allow them to cook undisturbed for 1.5 minutes. Saute the asparagus for 30 seconds. Add the onion and saute for 1 minute.
- Put it all together. Add the shrimp and scallops back into the pan. Mix until combined. Turn the heat off. Season with salt, a few dashes of white pepper, chili oil and sesame oil. Mix again until combined and give it a taste. Adjust seasonings if necessary. Dish up and enjoy immediately!
