We definitely have a bit of a thing for Asian-style greens and rice. And while it may seem like you need another dish on the side, you really don’t, it’s just a bowl of healthy, delicious things. Having said that, this would also be great on the side of some white fish.
Wine Suggestion: Anthony Girard’s La Clef du Recit Menetou Salon is a star here. A Sauvignon Blanc grown on Kimmergian clay-limestone, this has a depth, texture and body that belies the grape a little and a wine that we think gets better with a few years in the bottle … if you can wait that long. Don’t worry if you can’t though, it’s delicious from release too.
Asparagus with ginger & garlic – serves 2
- 12-16 spears of asparagus, snap off the woody ends and slice on the diagonal into 4cm pieces
- 2-3cm piece of ginger, peeled and sliced into very fine matchsticks
- 1 tbsp sunflower oil
- 1 clove of garlic, peeled and finely sliced
- 1 red chilli, deseeded and finely sliced
- 80ml water
- 1 ½ tbsp oyster sauce
- cooked rice, to serve
Put your wok over a medium-low heat and add the sunflower oil. When warm, add the ginger and cook briefly until fragrant.
Add the asparagus, garlic and chilli and toss, then pour in the water and turn the heat to high. Cook for a minute, then add the oyster sauce. Toss well to coat the asparagus and cook for about 30 seconds or until tender but with a bite.
Remove from the heat and season with some black pepper, you shouldn’t need salt.
Serve hot over rice.
(Original recipe from My Favourite Ingredients by Skye Gyngell, Quadrille Publishing, 2008.)
Jono & Jules do food & wine 
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