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Asparagus with Pickled Ginger and Scallions

Asparagus with Pickled Ginger and Scallions

By Julia RackowOctober 13, 2020

  • Makes
    4-6 servings
  • Cook Time
    20 minutes

Japanese pickled ginger, the type offered alongside sushi, is a tangy-sweet, fiery accent for grassy asparagus. We first cook the ginger with a little sugar in a good dose of butter so the sugars caramelize lightly as the butter browns, developing a solid flavor base for the sauté. Pickled ginger may be yellowish-white or pink; we prefer the former because no colorings are added, but both types work. Look for it in the Asian aisle of the supermarket or in the refrigerator case near the tofu.

Ingredients
  • 3

    tablespoons salted butter

  • ½

    cup drained sliced pickled ginger (see note), roughly chopped

  • ¼

    teaspoon white sugar

  • 2

    pounds asparagus, trimmed and cut into 2-inch lengths on the diagonal

  • Kosher salt and ground black pepper

  • 4

    scallions, cut into 1-inch lengths on the diagonal

In a nonstick 12-inch skillet over medium-high, melt the butter. Add the ginger and sugar, then cook, stirring, until the ginger is golden brown. Stir in the asparagus, ¾ teaspoon salt and 1 tablespoon water. Cover, reduce to medium and cook, stirring once or twice, until the asparagus is crisp-tender. Uncover, increase to medium-high and cook, stirring, until almost dry. Off heat, toss in the scallions, then season with salt and pepper.

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