The Ultimate Guide to Cooking Delicious Dishes with Fresh Asparagus

Ingredients:

• 200g beef
• 200g fresh asparagus
• 1 carrot
• Garlic, shallots, cooking oil, fish sauce, oyster sauce, sugar, salt, pepper
• Utensils: Stove, non-stick pan, plate, spoon...

Instructions:

• Peel and finely chop garlic and shallots.
• Wash beef thoroughly, slice thinly, and marinate with a bit of cooking oil, oyster sauce, pepper, garlic, shallots for about 15 minutes.
• Wash fresh asparagus thoroughly, if they're thick, remove the tough ends and cut into sections.
• Peel and wash carrot, then cut into matchsticks.
• Blanch asparagus and carrot in boiling water with a pinch of salt to maintain crispiness.
• Place a pan on the stove, turn on low heat, and add some cooking oil.
• Once the oil is hot, add chopped garlic and shallots and sauté until fragrant.
• Once fragrant, add marinated beef and stir-fry until cooked.
• Add blanched asparagus and carrot and mix well.
• Season to taste, turn off the heat, and transfer to a plate. Sprinkle some pepper on top.

Ingredients:

• 500g green asparagus
• A small amount of finely chopped ginger
• 3 cloves of minced garlic
• 4 teaspoons of soy sauce
• Salad oil
• Sesame oil
• Sugar

Instructions:

• Wash the green asparagus, cut off the tough ends, and peel (or scrape) 1/3 of the stalks from the base upwards, leaving the tips unpeeled.
• Blanch quickly in boiling salted water for about 2 minutes. Then drain the water from the pot.
• Add to the pot: chicken broth, soy sauce, sugar, salt, mix well and bring to a boil again. In a frying pan, add sesame oil, then salad oil, ginger, and garlic, stir until fragrant.
• Leave a little ginger and garlic to stir-fry until fragrant for garnish. Add the asparagus, stir well to coat. Arrange the asparagus on a plate. Garnish with stir-fried garlic and ginger on top.

Ingredients:

• 200g pork ribs
• 200g green asparagus
• 1 block of white tofu
• Scallions, salt, sugar, fish sauce...
• Utensils: Stove, pressure cooker, bowl, spoon...

Instructions:

• Wash the green asparagus, remove tough parts, and cut into 4cm pieces.
• Wash the pork ribs, blanch in water to remove impurities and odor.
• After blanching, rinse the ribs with clean water and put them in a pressure cooker with water, simmer for about 45 minutes until the ribs are tender.
• When the broth boils, open the lid and skim off the foam. (Skimming off the foam helps keep the broth clear.)
• After simmering for about 40 minutes, add tofu and green asparagus, season to taste and continue simmering for enough time.
• Finally, ladle the pork rib soup with asparagus into bowls and enjoy. You can sprinkle some chopped scallions and pepper on top for garnish.

Ingredients:

• 1 carrot
• ½ broccoli
• 1 bunch of asparagus (about 300g)
• 200g shrimp, peeled, deveined
• Seasonings: minced garlic, salt, fish sauce, ground pepper

Instructions:

• Rinse the green asparagus, cut into 6-7cm long pieces, then split in half.
• Cut the broccoli into 6-7cm long pieces.
• Cut the carrot diagonally, then cut in half into 6-7cm long pieces. Slice the garlic thinly.
• Heat a pan with a little cooking oil, sauté the garlic until fragrant, then add the shrimp and stir-fry quickly until cooked. Transfer to a plate and set aside.
• Using the same pan used for cooking the shrimp, stir-fry the carrot first, add a little water to soften the carrot and prevent sticking. Then add the green asparagus and stir-fry briefly.
• Finally, add the broccoli, when the broccoli is slightly cooked, add the shrimp, season with a little salt or seasoning powder to taste, then turn off the heat.

Ingredients:

• Asparagus
• Fresh sweet corn
• Fresh shiitake mushrooms
• Garlic
• Oyster sauce
• Seasoning powder
• Cooking oil, seasoning, black pepper.

Instructions:

• Rinse the asparagus, cut into pieces, leaving the old roots. Peel and remove the husk of the sweet corn, scrape the corn kernels, and collect the juice.
• Wash the shiitake mushrooms, soak in salted water, then drain and cut off the stems (you can score the mushroom caps on the surface to create a flower shape, split the stems into 2 or 4).
• Boil a small pot of water, blanch the asparagus and mushrooms.
• Peel and finely chop the garlic. Heat a pan, add cooking oil, heat the oil, then add the garlic and sauté until fragrant.
• Add the corn to the pan, add a little water with oyster sauce to stir-fry until the corn is almost cooked, then add the shiitake mushrooms and stir-fry together.
• When the corn is fully cooked, add the blanched asparagus to stir-fry. Add some seasoning powder, seasoning, stir well, and then turn off the heat.
• Serve the stir-fried asparagus with corn and mushrooms on a plate, sprinkle with black pepper, and enjoy hot with rice.

Ingredients:

• Asparagus: 200g
• Cuttlefish: 200g
• Fresh shrimp: 100g
• Carrot: 1
• Onion: 1
• Vinegar: 2 tablespoons
• Sugar: 2 tablespoons
• Olive oil
• A pinch of salt
• Finely chopped herbs: as needed
• Crushed peanuts

Instructions:

• Rinse the asparagus, remove tough parts, and cut into 5 cm pieces.
• Blanch the asparagus briefly in boiling salted water, then transfer to a bowl of cold water to maintain crispness and green color.
• Clean the cuttlefish and cut into beautiful cross-sectional pieces, then boil until cooked.
• Peel and devein the fresh shrimp, then boil until cooked.
• Peel and slice the carrot and onion. Put the asparagus, cuttlefish, shrimp, carrot, and onion in a bowl, then add vinegar, sugar, and olive oil, mix well to marinate.
• Finally, arrange on a plate, sprinkle with herbs and crushed peanuts on top, and it's ready to serve.

Ingredients:

• Cleaned crab meat: 200g
• Green asparagus: 300g
• Shiitake mushrooms: 3g
• Chicken eggs: 2
• Cornstarch mixed with water to form cornstarch mixture: 3 tablespoons
• Crab broth: 300 ml
• Seasonings

Instructions:

• Clean the crab and boil until cooked. Separate the crab meat, reserve 300ml of crab broth.
• Trim and wash the asparagus, then cut into bite-sized pieces about 4 – 5cm long.
• Soak the shiitake mushrooms until soft, then slice thinly.
• Crack the eggs into a bowl, beat well.
• Bring the crab broth to a boil, add the sliced shiitake mushrooms. Skim off any foam to keep the broth clear.
• Add the crab meat and asparagus to the boiling broth. Asparagus cooks very quickly, about 2 minutes, so gradually add the beaten eggs while stirring gently to create egg threads for visual appeal.
• Season to taste, then gradually add the cornstarch mixture while stirring to thicken the soup.

Ingredients:

• Asparagus: 200g
• Apple: 1
• 1/4 lime
• Honey

Instructions:

• Wash and trim the asparagus, removing tough parts, and cut into chunks.
• Wash the apple and cut into small wedges.
• Squeeze the lime to extract the juice.
• Next, feed the asparagus and apple wedges into a juicer, then add a splash of lime juice.
• Finally, add honey, stir well, and enjoy.

Ingredients:

• 1 Squid (500g)
• Asparagus: 200g
• 5 cloves Garlic (minced)
• A bit of Ginger (minced)
• 4 tablespoons Cooking Oil
• 1 tablespoon Vinegar
• 1 tablespoon Fish Sauce
• A bit of Seasoning (stock powder/pepper/msg/salt)

Preparing Ingredients:

• Clean the squid by removing its head, innards, skin, eyes, and internal organs. To remove the fishy smell, rub the squid with a bit of salt and minced ginger, then rinse with clean water and drain.
• Use a knife to score the inside of the squid to create a pattern. Cut the squid into small, bite-sized pieces.
• Wash the asparagus with diluted salt water, remove the tough ends, then cut into 4 - 5 cm segments and rinse again with clean water.

Blanching the Asparagus and Squid:

• Boil a pot of water over medium heat. When the water boils, add 1 tablespoon of vinegar and blanch the squid for about 2 - 3 minutes, then remove and drain.
• Tip: Adding vinegar to the water when blanching the squid will help keep it white, prevent it from releasing water when stir-frying, and prevent it from becoming fishy.
• Next, place another pot of water on the stove and bring to a boil. When the water boils, blanch the asparagus for about 30 seconds, then remove and immediately immerse in a bowl of ice water, then drain.
• Tip: To maintain the crispness and sweetness of the asparagus, immerse them in ice water immediately after blanching for about 5 - 10 minutes.

Stir-Frying Asparagus with Squid:

• Heat a pan over medium heat, add 4 tablespoons of cooking oil and heat. Then add the minced garlic to the pan and sauté for about 5 minutes.
• Once the garlic turns golden, add the prepared squid and stir-fry for about 5 minutes, then add the asparagus and stir quickly.
• Next, add 1 tablespoon of fish sauce, 1 teaspoon of msg, 1 tablespoon of stock powder, and 1/2 teaspoon of pepper, stir well for 5 minutes. You can adjust the seasoning to taste, then turn off the heat, transfer the stir-fried asparagus with squid to a plate, and it's ready to serve.

Ingredients:

• 200g asparagus
• 1 lemon
• Honey
• Utensils: Juicer, bowl, glass, spoon...

Instructions:

• Clean and trim the asparagus, removing tough ends, and cut the tender part into sections.
• Cut 1/4 of the lemon and squeeze out the juice into a bowl.
• Put the asparagus and apple into the juicer to extract the juice.
• Finally, add a little honey (to taste) and lemon juice to the mixture, stir well, and enjoy.