My favorite way to eat asparagus is simply sauteed with salt, garlic and a little wine or stock.
But because it is only at its best and most reasonably priced in the late winter and spring, we seem to eat asparagus very often for those few months. At that time, it's good to cook it with different flavors. Try this.
1 pound asparagus, tough base of stems removed
1 teaspoon fermented black soybeans
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1 1/12 tablespoons cooking oil (peanut, corn or canola)
3 scallion stalks
1 tablespoon sherry, Chinese cooking wine or other fortified
wine
2 tablespoons chicken stock or water
1 teaspoon toasted sesame seed oil
salt
Slice asparagus into inch long pieces using a diagonal rolling cut -- after each slice rotate the stalk 120 degrees before the next slice (if asparagus stalks are very thick, first cut each stalk lengthwise). Then cut scallions into inch long pieces.
Heat frying pan or wok over high heat. Add cooking oil, garlic, ginger and soybeans. When garlic begins to brown add asparagus and a little salt (remember, the black beans are salty) and toss several times. Cook for two minutes, tossing occasionally, then add scallions and toss.
After another minute add wine and stock or water and cook for three minutes. Turn off heat, add sesame oil, toss and serve.