Beef Asparagus

Today, I made a trip to the supermarket and found the lowest priced Asparagus I have seen this season.  Asparagus is a spring vegetable.  A couple of years back, we went to an asparagus farm an hour away from where we live.  I got asparagus crazy!  I bought 10 pounds of freshly picked asparagus.  My neighbors were happy to get a pound or two.

Asparagus is a low calorie, low sodium vegetable.  It is a good source of dietary fiber, Vitamin B6, calcium, magnesium, folic acid and has antioxidants.

This dish is a family favorite so we make it a lot.  It is simple and quick to make.      


1 tbsp           butter

2 tsps           garlic, minced

¾ pound       beef sirloin, sliced thinly

2 tsps          cooking rice wine (optional)

1 pound        asparagus cut to 1 ½ inch length

2 tsps          soy sauce

salt and pepper to taste


Boil the asparagus for 3 minutes.  Drain and set aside.

In a medium pan, melt butter.  Add garlic and sauté until slightly brown.  Add beef slices and turn up the heat.  Cook beef for 3-5 minutes or just until the blood from the meat disappears.  Add the asparagus and season with soy sauce, salt and pepper.  Cook for another 3 minutes.  Serve as an appetizer or over steamed rice.


Slice the beef while it is a bit frozen.  It is easier to cut at this stage.

Cut the beef across the grain.  This results to a tender beef.

Buy asparagus that are of the same size to assure even cooking.

Remove the bottom part of the asparagus. It is woody and fibrous.  The trick is holding the asparagus at the tip and 2 inches from the end. Bend it, and where it breaks is how much you are going to cut off the rest of the asparagus.


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