Asian Asparagus

Asian Asparagus is a quick and easy side dish that has lots of flavor with only 5 simple ingredients!  The garlic, ginger and soy sauce combination makes this sautéd asparagus taste great!  

Asian Asparagus stir fry tastes great with a fancy dinner or a casual family meal.

Overhead view of a stir fry wok on a blue and white napkin with asparagus seasoned Asian style with garlic, ginger and soy sauce with a wooden spoon.

For similar flavors with a green vegetable try our Arkansas Green Beans.

Easy Asian Asparagus Recipe

Fresh crunchy asparagus with a soy sauce glaze that brings the wonderful umami or savory and salty flavors makes my tastebuds happy. Bits of garlic, fresh ginger and slivered almonds top of this delightful and unique Asian asparagus recipe.

We enjoy eating this asparagus with Creamy Pork Chop Casserole, chicken and rice, or Slow Cooker Chicken and Pasta.  The sauce from the asparagus adds a great flavor to the meat and rice for an easy meal.  

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Asian asparagus stir fry also goes great with ham.  Whenever you have some plain meat that needs to be dressed up this is the perfect side dish to kick a meal up a notch. This is also one of our go-to holiday recipes for Easter too.

Close up tender garlic and ginger on sautéed Asian Asparagus on a white serving plate on a white and blue plaid napkin.

Asparagus is one of my favorite vegetable side dishes because it is so plentiful in the springtime!  We love looking for the first hints of green.  Green gives us hope for the growing season and all that lies ahead!

We never know what life on the farm holds on a yearly basis.  But seeing sprouts of green peaks our hope and our curiosity.  Sometimes the growing season offers just the right amount of rain at the right times.  More often we face challenges like too much rain with lots of mud.  Or lack of rain and drought.  It’s amazing how God makes things grow.

Whatever the farming season and crazy schedules hold having easy side dish recipes like this asparagus are important to have on hand.  We recently adapted this recipe to create Air Fryer Asian Asparagus.  We love both of these versions!

Does Asparagus Need Washed Before Cooking?

There are organisms in dirt where produce is grown that have the potential to bother our digestive systems.  So I always rinse produce under cool running water before cooking or eating.

After meeting produce farmers and touring multiple produce farms I recommend always washing produce before cooking it.  I even wash pre-washed produce as a safety precaution.

Large black non-stick skillet with fresh Asian asparagus stir fry on a blue and white napkin on a wooden counter top.

How to Sautée Asparagus on the Stove Top

  1. Heat skillet on medium high heat on stove top and add olive oil and garlic to the pan.
  2. Add asparagus to the skillet and cook asparagus to the desired doneness.
  3. Stir well as garlic sautes for a minute or two.
  4.  Add ginger and cook for about a minute.
  5. Add soy sauce and remove the pan from the heat as soon as the soy sauce boils.
  6. Continue stirring and serve immediately.

What’s Needed to Make Sauteed Asparagus

  • Asparagus
  • Olive Oil
  • Garlic
  • Ginger
  • Soy Sauce
  • Toasted Almonds
Ingredients needed to make Asian asparagus are stalks of asparagus, soy sauce, minced garlic and fresh ginger on a white counter top.

Step By Step Instructions

Wash the asparagus and allow to air dry. I like to take a thin layer off the bottom of the stalk.

Cut into 1 1/2″ to 2″ bite sized pieces.

Using a non-stick skillet heat olive oil on medium high heat and sauté garlic for 1 to 2 minutes.

Fresh minced garlic sautéing in a warm skillet and being stirred with a wooden spoon.

Add asparagus and stir fry.

Bite size pieces of fresh asparagus stalks and heads in a skillet to stir fry.

Stir often until crisp tender.

1 1/2" to 2" pieces of asparagus sautéing in a skillet and beginning to soften a bit.

Once some of the cut edges and sides begin to brown add the freshly chopped ginger.

Freshly chopped ginger poured over chopped asparagus that has slightly softened in a black skillet.

Add the soy sauce last and stir quickly.

Soy sauce added to a skillet of sautéing asparagus.

Once the ginger becomes tender and is coated in soy sauce remove from the heat and serve.

Crisp tender Asian asparagus ready to serve out of a skillet on a wooden spoon.

Enjoy with meat and rice for a more traditional stir fry type meal.

Tips for Making Asparagus in the Skillet

  • Cut asparagus into 1 1/2″ to 2″ strips to decrease cooking time
  • Wait until asparagus is cooked to add soy sauce and be prepared to remove from heat immediately or it can burn
  • We like to keep minced garlic in a jar in the refrigerator to save time
  • 1 large clove of garlic is roughly equal to 1 teaspoon of minced garlic in a jar
  • Fresh ginger adds an amazing full flavor to the asparagus

My friend Marybeth at My Fearless Kitchen has several great articles on asparagus including How to Choose Asparagus and How to Store Asparagus.

More Easy Side Dish Recipes

Printable Recipe For Easy Asian Asparagus

Sautéed Asian Asparagus on a serving plate on a white and blue plaid towel

Asian Asparagus

Servings 4 people
Jennifer @ Plowing Through Life
Asian Asparagus is a quick and easy side dish that has lots of flavor with only 5 simple ingredients!  The garlic, ginger and soy sauce combination makes asparagus taste great!
5 from 3 votes
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes

Ingredients
  

  • 1 bunch fresh asparagus about 1 pound
  • 2 tablespoons olive oil
  • 1 large clove garlic chopped
  • 2 tablespoons fresh ginger chopped
  • 2 tablespoons soy sauce
  • toasted almonds optional

Instructions
 

  • Wash and prepare asparagus by chopping into 1 1/2″ – 2″ pieces.  
  • Heat olive oil in skillet on medium high heat and saute garlic for 1 to 2 minutes.  Add asparagus and cook.  Stir often until asparagus is crisp yet also tender.
  • Add ginger and stir.  Add soy sauce and remove from heat as soon as it boils.  Stir and serve immediately.

Notes

  • Cut asparagus into 1 1/2″ to 2″ strips to decrease cooking time
  • Wait until asparagus is cooked to add soy sauce and be prepared to remove from heat immediately or it can burn
  • We like to keep minced garlic in a jar in the refrigerator to save time
  • Fresh ginger adds an amazing full flavor to the asparagus

Nutrition

Calories: 94kcalCarbohydrates: 6gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 506mgPotassium: 261mgFiber: 3gSugar: 2gVitamin A: 851IUVitamin C: 7mgCalcium: 27mgIron: 3mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

Tried this recipe?Mention @PlowingThroughLife or tag #PlowingThroughLife!

Originally shared March 8, 2019 with updates made on September 14, 2023.

Collage of Asian Asparagus sautéed with garlic, ginger and soy sauce on serving platter with text

9 Comments

  1. David (Che Dave) says:

    Made this recipe 3 times now and got rave reviews every time. First – as printed, Second – adding 2 teaspoons of five spice and Third – substituting 3 medium carrots cut on bias and 1 Lb Brussels Sprouts cut in half..Each way was a veggie dish to be savored. Thanks for sharing the original recipe. A keeper!

    1. 5 stars
      Thanks so much for sharing! Love getting such positive feedback like this!

  2. I enjoyed your recipe! I’d never tried asparagus and decided to take the plunge using your recipe. I did add a little honey because I don’t care for the taste of soy sauce and I thought it turned out great! I will be making this again. Thanks for the recipe!

    1. So glad to hear you enjoyed this recipe! Thanks so much for sharing!

  3. I have frozen aaragus..should I thaw it first?

    1. Jennifer @ Plowing Through Life says:

      Hey There! I haven’t tested using frozen, but I would at least partially defrost before beginning to cook. Hope you enjoy the recipe 🙂

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