Week 16: Asparagus - Stir-Fried Shrimp and Asparagus in Lemon Sauce

I don't particularly care for asparagus. Growing up, my parent's took wild asparagus from the side of country roads and cultivated it at our house. When we moved, I don't think that the brought it with us. Canned asparagus became the norm. Canned asparagus tastes like crap. It is often filled with woody pieces that are over cooked and stinky. Now, as a rule, I avoid asparagus. Every once in a while it will show up at a wedding as part of the salad, and I will eat a spear. But I wasn't looking forward to this week.

I decided to go with a recipe from the Cooks Illustrated The Best Light Recipe, stir-fried Shrimp and Asparagus in Lemon Sauce. I will be honest, it wasn't that bad. In fact, I would willingly make this again. The asparagus that I bought was significantly thick. When I stopped by the store on the way home today, the asparagus was thin  and would have been much more tender.

Stir-Fried Shrimp and Asparagus in Lemon Sauce
from Cook's Illustrated The Best Light Recipe, 2006

1 pound extra-large shrimp (21-25 per pound), peeled and deveined
2 teaspoons low-sodium soy sauce
2 teaspoons dry sherry
3 medium garlic cloves, minced or pressed through garlic press
1 tablespoon grated fresh ginger
3 scallions, white parts minced and green parts cut into 1/4-inch lengths
5 teaspoons peanut or vegetable oil
1 pound asparagus, tough ends removed, sliced on the bias into 2-inch lengths
2 carrots, peeled and cut into 2-inch matchsticks
1 recipe Lemon Sauce

Lemon Sauce
6 tablespoons low-sodium chicken stock
1/4 cup lemon juice (about 2 lemons)
1/4 cup dry sherry
2 tablespoons low-sodium soy sauce
2 teaspoons sugar
2 teaspoons cornstarch
1/4 teaspoon black pepper

Combine all ingredients in a bowl. (Easy right?)

1. Toss the shrimp with the soy sauce and sherry in  medium bowl. In a small bowl, combine the garlic, ginger, scallion whites, and 2 teaspoons of the oil.

2. Heat one more teaspoon oil in a 12-inch non-stick skillet over high heat until just smoking. Add the shrimp and cook, stirring occasionally, until curled and bright pink, about 1 1/2 minute. Transfer the shrimp to a clean bowl.

3. Add one more teaspoon oil to the pan ans return to high heat until shimmering. Add the asparagus and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Transfer the asparagus to a clean bowl. Add the remaining teaspoon oil and carrots to the pan and cook, stirring occasionally, until crisp-tender, about 2 minutes. Return the asparagus to the pan.

4. Clear the center of the pan and add the garlic mixture. Cook, mashing the garlic mixture into the pan with the back of a spatula, until fragrant, about 45 seconds. Stir the garlic mixture into the vegetables. Add the scallion greens and shrimp and toss to combine. Whisk the sauce to recombine, then add it to the pan and bring to a simmer. Remove the pan from the heat and toss until all the ingredients are well coated with sauce and sizzling hot. Season with salt and pepper to taste and serve immediately.