Monday, March 21, 2022

Stir Fried Asparagus by Maya Corrigan #recipe

If it's spring, it's the best time for asparagus where I live. Though the photo makes it look as if I made an asparagus bouquet, I was trying out a tip for keeping the vegetable fresh in the fridge. I'd always stored my asparagus in the vegetable bin, leaving it in the plastic bag from the grocery store. A week ago I read that it's better to take it out of the plastic bag and snap off the tough ends immediately. Then set the asparagus upright in a glass with a little water, cover it loosely with a plastic bag, and put the glass in the fridge. And it really worked! The asparagus looks almost as fresh as when I bought it six days ago.

I'm sharing a recipe for stir fried asparagus. The recipe serves 4, but the photos show me making half of it because I was cooking for two.


2 tablespoons peanut or olive oil
1 shallot, chopped, or 4 spring onions, green part in 1-inch slices and white thinly sliced
1 clove garlic chopped fine or put through a garlic press
1 pound asparagus, washed and cut into slices 1 to 1 1/2 inches long
6 ounces sliced mushrooms
1/4 cup lemon juice
2 tablespoons soy sauce
Salt and pepper to taste

Oops! Left out the mushrooms. They're in the photo below, already sliced. 

Heat the oil in a skillet or a wok. When it's warm, cook the garlic and the shallots. 

Add the asparagus and stir fry until barely tender. Add the mushrooms and stir fry them about 2 minutes or until the asparagus are cooked to your preferred tenderness. Thicker asparagus will take longer and skinny stalks less time.

Add salt and pepper to taste. Add the lemon juice and the soy sauce. Stir together for a minute and then serve.

Do you have a favorite way to cook asparagus? 


Like many of you, I've watched the events in Ukraine with sadness and wondered how to help the people of that country. I'd like to share an opportunity to help. My publisher, Kensington Books, is sponsoring an online auction where all proceeds benefit relief efforts for Ukraine. The auction, which includes many items for book lovers, ends on Friday, March 25. Explore all of the amazing offers and consider bidding on an item for yourself or a friend. 

My auction item includes five signed Five-Ingredient Mysteries, the Mystery Writers of America Cookbook, a crime scene trivet, and a library-card-themed tote bag. To bid, go to:

The writers on Mystery Lovers' Kitchen are auctioning off a set of recipes. To bid, go to:


Maya Corrigan writes the Five-Ingredient Mysteries featuring café manager Val and her live-wire grandfather solving murders in a Chesapeake Bay town. Maya lives in a Virginia suburb of Washington, D.C. Before writing crime fiction, she taught American literature, writing, and detective fiction at Northern Virginia Community College and Georgetown University. When not reading and writing, she enjoys theater, travel, trivia, cooking, and crosswords. Visit her website for easy recipes, mystery history and trivia, and a free culinary mystery story.

Leave a comment on any topic in this post: stir frying, asparagus, Ukraine, or the auction


  1. Nice use of asparagus.
    I'm so encouraged by the number of authors and publishers who are doing things in support of Ukraine.

    1. Thanks for commenting, Libby. Mystery readers have also been supportive. The Kensington auction has generated a lot of bids.

    2. I agree with Libby. Great cause, as we all support Ukraine.

  2. Hubby loves asparagus so will be trying this new recipe. Thanks!

    Praying that your submission to the auction brings lots of high bidders. They can use all the help they can get.
    2clowns at arkansas dot net

    1. Thank you for your comment, Kay. My donation has 18 bids so far. It's going well.

  3. I love asparagus cooked in any way! Even blanched and made into salad, esp. with cherry or grape tomatoes and olives in a light herby vinaigrette. I usually scrape and keep the tough ends in bags in the freezer to make soup, adding some tender tops. My family are especially fond of it roasted in olive oil, either simply with s&p or with Parmesan added. Your recipe sounds like a winner!

    1. I forgot to say thanks for the tip for storing asparagus,MaryAnn. I do the same for store-bought parsley!

    2. I never thought of saving the tough ends for soup. I'll have to try that. I make roasted asparagus often and have sprinkled it with Feta cheese or a balsamic glaze. I'll have to try it with Parmesan. Thanks for the ideas.