Asparagus season has started and, seemingly overnight, those tender green spears are everywhere. For this simple stir-fry, I simply sauted garlic, asparagus, kale, broccolini, and tofu in peanut oil and added soy sauce, red chili oil, and Nasoya's vegan Sizzling General Gao sauce. Served over jasmine rice, it was toothsome and satisfying.
I'm looking forward to trying some new asparagus recipes this season. Here's some of my favorite discoveries from last season:
Feel free to share your favs in the comments!