Picture Egyptian being served a plate of asparagus in 3000 BCE. In ancient times, it was also known in Syria, in the Iberian Peninsula (Spain/Portugal), ancient Greeks and Romans eating it fresh in the summer and dried in the winter, or finding recipes for asparagus in a 1st century AD/CE Greek cooking book!
Serves 4
Serve over rice or as a side dish.
2 Tbs. (30 ml) water
1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos
1 Tbs. (15 ml) dry sherry
2 Tbs. (30 g) each: organic brown sugar and grated ginger
1 tsp. (5 ml) sesame oil
1 Tbs. (15 ml) olive oil
1 pound (455 g) organic thin asparagus (1/2 inch or 12 mm thick), trimmed and cut into bite-size pieces
organic mushrooms
organic scallions, green parts only, sliced thinly
~ Ancient Egyptian~
l /wa/ 1. Combine the water, soy sauce/liquid aminos, sherry, sugar, ginger, and seams oil in a bowl.
l l /sen/ 2. Heat the oil in a wok or skillet over high heat.
l l l /khemet/ 3. Stir-fry: little bit of water with the asparagus and mushrooms for about 3 minutes.
l l l l /feden/ 4. Add the sauce. Cook a 1-2 minutes.
l l l
l l /dje/ 5. Place on a plate and sprinkle with scallions.
