SATAY ASPARAGUS

Snap off the woody ends of the asparagus. Slice the garlic. 

Heat sesame oil in a large frying pan over medium heat. Add the garlic and stir for about 1 minute, ensuring it doesn’t burn. Add the asparagus to the pan, tossing to coat. Cook for 3-4 minutes, adjusting time depending on the thickness of the stalks. 

For the sauce: In a small bowl, mix peanut butter, soy sauce, rice wine vinegar, honey, sesame oil, sriracha, and lime juice. If the sauce is too thick, add 1-2 teaspoons of warm water to loosen it up. 

Remove the asparagus from the pan and place on a serving plate. Drizzle with the peanut sauce and sprinkle with chopped peanuts. 

ASPARAGUS

A springtime favourite and super versatile too, asparagus is considered a culinary delight for New Zealanders up and down the country.

• wb_sunny Sept – Dec
• grass Chertsey
• check Good source of Folate
• check Source of Niacin (Vitamin B3) & Potassium
• check Source of Vitamin C, Riboflavin (Vitamin B2) & Thiamin (Vitamin B1)

• 2 bunches LeaderBrand Asparagus 
• 2 cloves garlic, sliced 
• 1 Tbsp sesame oil 

Peanut sauce: 

• 2 Tbsp smooth peanut butter 
• 1 Tbsp soy sauce 
• 1 Tbsp rice wine vinegar 
• 1 tsp honey
• ½ tsp sesame oil 
• ½ tsp sriracha 
• Juice of half a lime 
• 1-2 tsp warm water (if needed) 
• 2 Tbsp roasted unsalted peanuts, chopped