Pan Seared Asparagus with a Soy Sauce Glaze
This is one of my go to sides, regardless of the season and regardless of whether it’s a quick dinner for myself, or I am hosting a dinner. This has always been a hit and it is beyond simple. And yes, I’m on an asparagus kick; it was just in season here!
Serves 4
1 tbsp extra virgin olive oil
5 Cloves garlic, sliced
1 Bunch asparagus (usually 325 g) cleaned (break off woody ends and soak the spears in clean water for 15 minutes)
2 tbsp soy sauce (sodium reduced if possible)
1 Cup water
Coarse salt
Pepper
In a cold frying pan add the olive oil and garlic, then turn the heat to high.
When the oil is hot and the garlic is starting to brown, add the asparagus to the pan, right from the water, still wet.
Toss the asparagus in the garlic oil.
Add the soy sauce and then add the water.
Mix well and then season with pepper and add a small pinch of coarse salt, careful not to add too much salt because the soy sauce is really salty.
Cook the asparagus in the liquid on high heat the entire time, until the water has boiled out.
Serve when the liquid is cooked out and the asparagus is coated with the glaze, and is slightly blackened, about 15 minutes.
Notes:
1. Although asparagus is not always in season, it is readily available in almost all grocery stores.
2. The reason you add the oil and the garlic to a cold pan and then turn on the heat is to infuse the oil with the garlic flavour.
3. Serve the garlic slices with the asparagus; it mellows as it cooks and tastes insane!
