Asparagus with Crispy Rice and Peanut Sauce Drizzle- the ultimate side dish
A quick one pan dish stir-fried with Asparagus and Red Spring Onions tossed with perfectly Crispy Jasmine Rice. Delicious served with my Peanut Sauce Drizzle.
Servings: 6 servings, or 4 larger servings
Equipment
- 1 large case iron pan (13 -14") or seasoned wok
Ingredients
- 3 1/4 cups cooked Jasmine Rice (use 1 1/4 cups raw Jasmine Rice)
Asparagus Sauté with Onions:
- 1 teaspoon neutral oil such as expeller pressed safflower oil (can use virgin coconut oil!)
- 1 pound fat asparagus (woody ends snapped off) about 16 spears
- 1/2 cup red spring onions* or red scallions, or bulb scallions
- 2 pinches sea salt
- 1 tablespoon filtered water
Cooking the Rice:
- 2 tablespoons neutral oil such as expeller pressed safflower oil (can use virgin coconut oil!)
- 1 teaspoon garlic peeled and minced
- 1 teaspoon fresh ginger peeled and minced
- 1/4 teaspoon sea salt
- 2 teaspoons roasted peanut oil*
Garnishes that make a difference:
- 1 recipe Spicy Roasted Peanuts recipe in Notes
- 1 recipe Karen's Peanut Sauce recipe in Notes
- 6 sprigs fresh basil
Instructions
Cook Jasmine Rice:
- I make this the day before.. and refrigerate! (Can use day old Chinese restaurant rice (although probably long grain and not Jasmine.) Rinse 1 1/4 cups rice in colander for a few minutes until water runs clear. Add to a medium sized pot with 1 3/4 cups water. Bring to a simmer and simmer over LOW heat until cooked al dente, but not soft. Cooking time 10 - 13 minutes. The rice should feel just barely cooked, as it will cook further in the pan. Cool off heat. Refrigerate covered. If using in a few hours (same day) - add rice to a rimmed cookie sheet and flatten out rice. Cover with plastic wrap or waxed paper to cool at least 4 hours refrigerated.
Asparagus & Onion Sauté:
- Snap off woody ends of asparagus, peel lower half; cut each into 4 equal pieces on the diagonal. Cut onion 1/4 wide on the diagonal.
- Heat a 13" - 14" wide cast iron skillet over medium heat. Add 1 teaspoon neutral oil, when hot add the asparagus. Sauté for 3 minutes until tender crisp and not colored. Add the onions and 2 pinches of sea salt, give a big stir and cook one minute. Add 1 tablespoon water and cover - set heat now to low and cook just 2 minutes. Remove asparagus and onions to a plate.
Cook Crispy Rice:
- Wipe cast iron pan clean - add 2 tablespoons neutral oil; use a silicone brush to smooth. Set heat to medium-high. Add ALL 3 1/4 cups cold Jasmine rice and smooth flat and evenly. Press down with a large spatula. Let get GOLDEN underneath - ok to peek after 3 minutes to check color. (Only the bottom is golden, top side white.) When golden underneath add 1 t. ginger, 1 t. garlic, 2 pinches sea salt and 1 t. roasted peanut oil. Stir all up and sauté two minutes to blend flavors.
Finish the Fried Rice:
- Add asparagus and onions to the rice in the pan, stir together.
To Serve - Add Important Garnishes:
- Add rice & asparagus to individual bowls (or on one large platter.) Top with a good drizzle of Peanut Sauce, Spicy Roasted Peanuts and Basil Springs - enjoy! Need to reheat? Sprinkle with some water to add essential moisture.
Notes
Red Spring Onions: available in Spring with a dark red-purple exterior.
Roasted Peanut Oil - non GMO; different than regular peanut oil!
I use this one Spicy Pan Roasted Peanuts:
Add 1/4 cup roasted & unsalted peanuts to a small skillet with 1/4 teaspoon roasted peanut oil, 3 pinches Kashmiri ground chiles (or 2 pinches cayenne pepper) and a pinch of sea salt. Cook over low heat until just starting to turn golden. Karen's Peanut Sauce:
Add ingredients to a small 3.5 cup food processor: 1/4 cup natural smooth peanut butter (such as Teddy's brand), 1 1/4 t. chopped ginger, 1 t. chopped garlic, 1 T. fresh lime juice, 1 T. honey, 1 1/2 T. tamari (GF) or soy sauce and 1 T. roasted peanut oil. Blend all until mostly smooth. For a drizzle: looser sauce - add 2 - 3 tablespoons of filtered water to a nice pouring consistency. (T. = tablespoon; t. = teaspoon) This recipe may not be reproduced without the consent of its author, Karen Sheer.
I use this one Spicy Pan Roasted Peanuts:
Add 1/4 cup roasted & unsalted peanuts to a small skillet with 1/4 teaspoon roasted peanut oil, 3 pinches Kashmiri ground chiles (or 2 pinches cayenne pepper) and a pinch of sea salt. Cook over low heat until just starting to turn golden. Karen's Peanut Sauce:
Add ingredients to a small 3.5 cup food processor: 1/4 cup natural smooth peanut butter (such as Teddy's brand), 1 1/4 t. chopped ginger, 1 t. chopped garlic, 1 T. fresh lime juice, 1 T. honey, 1 1/2 T. tamari (GF) or soy sauce and 1 T. roasted peanut oil. Blend all until mostly smooth. For a drizzle: looser sauce - add 2 - 3 tablespoons of filtered water to a nice pouring consistency. (T. = tablespoon; t. = teaspoon) This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 189kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 230mg | Potassium: 215mg | Fiber: 2g | Sugar: 2g | Vitamin A: 760IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 2mg