And that’s what I’ve been doing pretty much non-stop. I’ve had my asparagus with poached eggs for brunch. I’ve had them in salads. Heck, I’ve even taken to just zapping a few stalks in the microwave for one minute, drizzling them with olive oil and a quick sprinkle of lemon pepper, and snacking in asparagus-loving bliss.
But these are all mild, safe asparagus pairings, and I know that these tender green stalks are capable of so much more. So with the help of some sweet red peppers and a few other ingredients, I created a quick, delicious dish that shows that asparagus can be pretty darned sassy when it wants to be.
Since I’m still pretty noodle-obsessed these days, I’ve been tossing asparagus & noodles together. A lot. My first Mushroom Channel recipe (featured this week) was actually for Five Spice Mushrooms & Asparagus with Udon Noodles. It was phenomenal. So easy, yet so packed with flavor & different textures that I ended it up having it for dinner three nights in a row last week. The best part about that one was that all three servings came from the same $8 recipe!
This time around I wanted an equally intense flavor but a lot more heat. Not wanting to part from my udon noodles, I stuck with those and added some lean flank steak for my protein fix. I kept the sauce relatively simple – some soy sauce, cooking wine, and a bit of brown sugar – but amped up the heat with a healthy dose of crushed red chilies.
With the tender asparagus, bright red peppers, and crisp purple onions, this dish was a fabulous explosion of colors, textures, and flavors. It’s a wee bit more expensive than the Five Spice Mushrooms & Asparagus recipe, but every bit as delicious. Not a meat-eater? Simply omit the steak or swap it out with some tofu or mushrooms and you’re good to go.