Serves 4
This is a dish that can be beautifully paired with salmon or steak but I find it very filling served alone too, while trying to stay on track in cutting your carbs. It is being cooked effortlessly and quickly, and so is the salmon and you end up serving a very elegant delicious lunch or dinner in no time. Enjoy it! 3 tbsp vegetable/sunflower oil 500 g asparagus, trimmed and cut on an angle into 2-inch pieces 4 medium scallions, trimmed and cut on an angle into 2-inch pieces 56 g sliced shiitake mushrooms 4 medium garlic cloves, minced 1 tbsp fresh ginger, grated 1 tsp sesame seeds 1 tbs soy sauce 1 tsp sesame oil
In a large skillet, heat oil over high heat. Add asparagus, mushrooms, scallions and cook, stirring occasionally, until asparagus gets slightly crispy, about 3 minutes. Stir in garlic, ginger and sesame seeds and continue cooking until garlic and ginger are golden, for another minute. Add in water and scrape the bottom of the skillet Add sesame oil and soy sauce and season with sea salt. Serve warm or at room temperature.
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