This is one of my favorite recipes and I can’t believe I’ve not shared it before. Gingered Asparagus is flavorful, colorful and perfect for spring. It will be on my Easter menu which I will share tomorrow.
The recipe is from Frances Schultz’ book Atlanta at Table. You might know Frances from her stint as a columnist at House Beautiful documenting the renovation/memoir of her East Hampton Cottage “Bee Cottage.”
I found this recipe not long after Scott and I were married and it became one of my standard cocktail party recipes and also one I serve as a side dish. Friends would ask me to bring it when we co-hosted showers and parties…yes, it’s that good.
- 2 lbs thin asparagus
- 1 tbs butter
- 1 clove garlic, crushed
- 1 heaping tbs grated fresh ginger (peel then grate on Microplane)
- ⅓ c chicken stock
- ¼ c olive oil
- ¼ fresh lemon juice
- 2 tbs soy sauce (I used gluten free Tamari)
- 1 c cherry or grape tomatoes, diced
- ¼ c finely chopped scallions
- In a small saucepan over medium-low heat, melt butter and sauté garlic and ginger just until garlic begins to turn light golden.
- Remove from heat and whisk in remaining ingredients except oil.
- Then, whisking constantly, add oil in a steady stream.
- Pour over asparagus and marinate for an hour or so before serving.
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Photos: Mary Summers-Hafner