Disclosure: Vita Coco compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We are therefore not eligible to win prizes associated with the contest. Opinions expressed are our own.
There is nothing better than sitting here at my computer snacking on leftover Coconut Ginger Braised Asparagus while actually writing about Coconut Ginger Braised Asparagus. It would be ideal to always be eating the item on which I’m blogging. But that’s not always realistic. (Oh, and, I’m also watching all the fun/interesting tweets from #IACPSF pop up…and wishing I were there!)
The aromatic broth on this asparagus dish is so delicious, that I couldn’t even wait to warm it up and I’m eating it cold. The asparagus is tender, but just barely crisp. I have always thought Asparagus with Cheese Sauce was my favorite way to eat this green spring vegetable – since that’s how my mom used to prepare it – but this Asian twist with aromatic garlic and ginger is a new favorite.
Braising asparagus is also so easy that even my ‘non-cook’ sister-in-law (who wasn’t sure she’d seen fresh ginger before) said, “Hey I can do that” after I showed her how I made the side dish she adored.
Deanna mentioned the nutrition benefits of Vita Coco Pure coconut water which we’re using as part of the Recipe ReDux “Get Culinary With Coconut Water” sponsored by Vita Coco so I want to mention its versatility. You can use this lightly-coconut flavored clear liquid pretty much any place a recipe calls for water, broth or wine: Think any soup, braised dishes, cooking grains, or to deglaze pans. The light liquid would be perfect for cooking many so many of the mild spring vegetables in season right now.Print
Coconut Ginger Braised Asparagus
- 1 teaspoon canola oil
- 1 teaspoon fresh ginger, peeled & chopped
- 1 clove garlic, chopped
- 1 pound asparagus, trimmed
- Pepper and coarse salt to taste
- 1 cup Vita Coco Pure unflavored coconut water
- In a large non-stick saute pan, heat oil over medium heat; add ginger and garlic and saute 1-2 minutes. Add asparagus so that all the spears point the same direction. Season with salt and pepper; add coconut water and turn heat up to medium-high. Cook until broth reduces and asparagus is tender crisp; about 6 minutes