Ingredients, Side Dish

Mexican Style Asparagus

by Irene

Click here to go to printable recipe:  Mexican Style Asparagus

As I mentioned in my previous post, the asparagus in my garden seem to be developing faster this year. I have already harvested some tender shoots, while their top scale leaves are still imbricated:

001 garden asparagus

In addition to making a lovely soup, or procuring a nice bite to pasta or a salad, asparagus go really well next to steak or other meat; simply steaming is the most popular way to cook the shoots, but in this recipe, they are stir-fried with veggies in green, white and red – Mexico’s national colours – which entitles them to the name “a la mexicana” – “Mexican Style”.

Mexican Style Asparagus – Espárragos a la mexicana

Printable recipe:  Mexican Style Asparagus

Ingredients (for four side portions)

1 bunch (approx. ½ lb) fresh asparagus; washed, and tough ends trimmed
2-3 Roma or small tomatoes; washed
½ white onion; peeled
3-4 serrano peppers (or 1-2 jalapeños); washed
2 tbsp oil
Salt and black pepper, to taste

Slice hot peppers into thin rounds, discarding the stems; slice onion thinly; half tomatoes lengthwise, remove and discard stem spots, then slice:

003 sliced veggies

Slice asparagus on the diagonal, leaving the tips intact, for a nice presentation:

Warm up the oil in a large frying pan over medium heat; add onions and sauté until translucent, then add peppers and asparagus (photo below, left).   Stir and cook only until asparagus turn bright green (photo below, right):

Add tomatoes (photo below, left); season with salt and black pepper, to taste, and toss or lightly stir (photo below, right):

After two minutes, the dish is steaming hot and ready to serve:  

I am bringing my recipe to Full Plate Thursday #689 with Miz Helen @ Miz Helen’s Country Cottage.

I am sharing my post at Thursday Favourite Things #606, with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, Theresa @ Shoestring Elegance and Linda @ Crafts a la Mode.

I am joining Fiesta Friday #532  with Angie @ Fiesta Friday.

I am sharing my recipe at What’s for Dinner? Sunday Link-Up #417 with Helen @ The Lazy Gastronome.

 

18 thoughts on “Mexican Style Asparagus”

  2. We don’t have green asparagus here, it’s white asparagus country here. And people go crazy for it in May and June. I wouldn’t have thought of asparagus to illustrate imbricate – but it’s perfect.

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    1. Oh, interesting. To keep asparagus white, you have to deprive the shoots from light, so there’s no photosynthesis to turn them green; notice the bottom of mine are still white. I was going to publish this recipe today anyway, and once I saw the prompt, I was convinced it was meant to be, hehe.

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      1. The area where I live in Germany has long been famous for its white asparagus. The fields are long lines of little walls or mounds (about a foot high), so that field workers can walk in the “drenches”. As soon as the first heads are start to emerge the asparagus are lifted and harvested. They are, of course, send to the markets but all the farmers have stalls where you can buy asparagus early that morning, wrapped in wet cloth so that they stay cool and don’t go “woody”. They are expensive but also superb.

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  6. Found this message in the spam file! I don’t understand why, since you have commented many times before. Thank you for your kind comment; I am having a nice asparagus season this year, so I have to find different ways to enjoy them.

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  7. This sounds like an interesting twist on eating asparagus. My grandma used to pick it fresh from her garden. I’ll have to try this recipe.

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    1. I have them in my backyard and my husband gets bored of steamed asparagus very quickly, so it’s nice to have some options. Did your grandma make soup with them? That’s the only way my mom used to cook them in Mexico.

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  8. Just pinned your feature to our Features Board, for Full Plate Thursday. Thanks so much for sharing with us and come back to see us!
    Miz Helen

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  11. Thanks so much for sharing your awesome post with us at Full Plate Thursday, 690. We are featuring your post this week and looking forward to seeing you again at the party!
    Miz Helen

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