Asparagus with soy, garlic & ginger

This Asian-inspired dish is designed to be cooked outdoors on the barbecue then put on the table and shared - just the thing for a warm, sunny day.


  • 6 cloves garlic, chopped
  • 4cm piece ginger, chopped
  • 1½ tbsp peanut oil
  • 1 tbsp Shaoxing wine
  • 1 tbsp caster sugar
  • 2 tbsp soy sauce
  • 3 tsp sesame oil
  • 3-4 bunches asparagus


Pound garlic and ginger to a coarse paste using a mortar and pestle.

Place peanut oil in a wok on a medium heat. When shimmering, add garlic and ginger and fry until fragrant, about a minute. Add Shaoxing wine, remove from heat and add sugar, soy and sesame oil. Once sugar has dissolved, check seasoning. Reserve sauce.

Remove woody ends from the asparagus and blanch until just cooked, for about 4 minutes depending on thickness. Remove from water, drain well and place on a deep serving platter. Pour the sauce over the asparagus and serve.

NOTES: Want something to drink?
Burn Cottage is one of the Central Otago region's most exciting producers and Cashburn is its second label, utilising the estate's younger vines. The 2014 pinot is an exuberant, fruit-driven style showcasing plums, blackberries, rhubarb and dark spices.

First published in Good Weekend Magazine.

You may also like