Field Notes and Stir-Fried Asparagus with Shiitake Mushrooms

Posted by Kim Tait on 05/03, 2012 at 12:35 PM

Field Notes and Stir-Fried Asparagus with Shiitake Mushrooms

High Tunnel at Tait Farm. Photo Credit Katy Cleary.

This crazy spring just keeps on coming! Thankfully we are getting a bit of rain to settle the dust and take the dry edge off of everything.

The asparagus was starting to come on early last week, but rapidly retreated after a few cold days – so we have a just small amount for everyone. The early spring greens we planted in March are growing and this week we get to enjoy yukina savoy. Between the flea beetles and the extreme temperatures, it doesn’t look beautiful, but it still tastes good. This vegetable needs very little cooking, which makes it perfect in stir-fry, or as a late addition to Asian style soups.

Our farmers, Adam and Woody have been working really hard in the new high tunnel, bringing in tons of compost in preparation for planting the first tomatoes, peppers, and eggplants. And maybe the best news of all is that the beautiful salad greens continue to thrive and boy are they delicious!

Here we share a Tait Farm fresh recipe with an Asian taste ~ Bon AppeTait!

Stir-Fried Asparagus with Shiitake Mushrooms

3 Tbsp canola oil
1 lb asparagus, trimmed and cut into 2-inch pieces
7 oz sliced shiitake mushrooms
4 medium scallions, trimmed and cut into 2-inch pieces (halve large whites lengthwise)
4 medium cloves garlic, minced
2 Tbsp minced fresh ginger
1 tsp sesame seeds
1 Tbsp soy sauce or Tait Farm Foods Raspberry Teriyaki
1 tsp Asian sesame oil
kosher salt

Heat the oil in a 12-inch skillet over high heat until simmering hot. Add the asparagus, mushrooms, and scallions. Cook, stirring occasionally, until the asparagus is just shy of crisp-tender, about 3 minutes. Add the garlic, ginger, and sesame seeds. Stir-fry until the garlic and ginger are golden and the asparagus is crisp-tender, about 1 minute more. Add 2 tablespoons water and scrape the bottom of the pan. Stir in the soy sauce and sesame oil, and season to taste with salt.


{name} Author: Kim Tait

Bio: Co-Founder, Tait Farm Foods and Community Harvest CSA


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