Since my family loves asparagus, I am trying my best to cook them as much as I can, before the current Mexican asparagus (the thicker variety) ends. The prices are really cheapest this week, so I reckon it must the peak of the season.
This stir-fried asparagus in XO Sauce a very easy dish, because XO Sauce on its own is so flavourful, one doesn’t need much further seasoning when wokking the dish.
This is the Mexican asparagus I cooked with. To me, the pencil-thin variety of asparagus doesn’t make a good pairing in terms of status with the expensive XO Sauce (lol). Cooking this home costs only a fraction of the price charged at Chinese restaurants.
XO Sauce is a seafood sauce popular in Cantonese cuisine and it’s rather pricey (about S$20 per bottle) due to the dried scallops which is a premium Chinese dried good. To me, foods coated in XO sauce simply taste good, so it is a god-sent sauce for stir frying for lazy cooks like me.
You may substitute thick asparagus used in this recipe with 200 grams of thin asparagus. It is not needed to blanch thin asparagus prior to stir-frying.