Singaporean Sautéed Asparagus with Ginger
Chef Bryant Ng uses a salted duck egg yolk in his sauce for grilled asparagus. Home cooks can get the same delicious effect with a creamy sauce made with hard-cooked egg yolk, cream, ginger, garlic and chiles.
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- 1 1/2 tablespoons canola oil, plus more for grilling
- 1 Thai chile, thinly sliced
- 1 tablespoon minced fresh ginger, plus about 20 thin matchsticks
- 2 garlic cloves, minced
- 4 tablespoons unsalted butter, cut into tablespoons
- 1 hard-cooked egg yolk, mashed to a paste
- 1/4 cup heavy cream
- Freshly ground pepper
- 3/4 pound medium asparagus
- 1 (2 to 3 ounces) Chinese sausage link, thinly sliced (see Note)
- 1 tablespoon sauerkraut, squeezed dry
- 1 scallion, thinly sliced
- In a medium saucepan, heat 1/2 tablespoon of the oil. Add the Thai chile, minced ginger and half of the garlic and cook over moderate heat until softened, about 2 minutes. Add the butter and swirl until melted. Add the egg yolk and whisk until blended. Add the cream, season with salt and pepper and simmer just until slightly thickened, about 2 minutes.
- Light a grill or preheat a grill pan; oil the grates. Grill the asparagus, turning occasionally, until crisp-tender, about 5 minutes. Transfer the asparagus to a work surface and cut them into 2-inch lengths. In a large skillet, heat the remaining 1 tablespoon of oil. Add the Chinese sausage, sauerkraut, ginger matchsticks and the remaining garlic and cook over moderate heat, stirring occasionally, until lightly browned, about 2 minutes. Add the asparagus and scallion and stir-fry until heated through, about 1 minute. Remove from the heat and stir in half of the sauce. Transfer the asparagus to a platter and drizzle with the remaining sauce. Serve right away.
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