Cook Illustrated tried several techniques and found that adding a little steam created evenly cooked asparagus with just the right texture.
Serves 2
Ingredients:
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon dry sherry
2 teaspoons packed brown sugar
2 teaspoons grated fresh ginger
1 teaspoon toasted sesame oil
1 tablespoon vegetable oil
1 pound asparagus, trimmed and cut on bias into 2 inch lengths
2 scallions, green parts only, slice thin
Instructions:
Combine water, soy sauce, sherry, sugar, ginger, and sesame oil in bowl
Heat vegetable oil in 12-inch nonstick skillet over high heat until smoking. Add asparagus and cook, stirring occasionally, until asparagus is spotty brown, 3-4 minutes.
Add soy sauce mixture and cook, stirring once or twice, until pan is almost dry and asparagus is crisp tender, 1-2 minutes.
Transfer to serving platter, sprinkle with scallion greens and serve.
Cooking Wiser Tips:
I added a minced garlic clove into the soy sauce mixture
For a more robust side dish add 4 ounces shitake mushrooms with the asparagus
or to add color and more flavor add 1 medium red bell pepper, seeded and cut into 20-inch long matchsticks