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Organic Sweet Chili Pepper Asparagus Secret Weapon Recipe

Angie Power lives in Northern California. She enjoys clean eating, good health, crafting, and writing.

Sweet chili pepper asparagus

Sweet chili pepper asparagus

Cook Time

Prep timeCook timeReady inYields

7 min

10 min

17 min

4 servings

Ingredients

  • 1 pound organic asparagus spears
  • 2 small organic sweet chilis, sliced
  • 3 small organic garlic cloves (or 2 large cloves), chopped fine
  • 4 thin slices fresh organic ginger root
  • 1/2 teaspoon coarse sea salt
  • 1/4 cup water
  • 1 teaspoon soy sauce (optional)
  • Toasted sesame oil

Instructions

  1. Peel the garlic and chop fine. You can use a garlic press for this step, but I find chopping garlic by hand to be soothing. I take advantage of the opportunity to chop garlic whenever my recipes call for it.
  2. Sprinkle the salt over your pile of chopped garlic. With the knife blade, push down flat (you will hear the salt crush as it infuses into the garlic). This step is half of my secret weapon in this recipe by infusing salt into your garlic while grinding your finely chopped garlic into a super-fine (flavor-enhancing) garlic pulp.
  3. Peel the ginger root and slice it into thin discs. For this recipe, I used four disc slices. If you are a ginger fan like I am, you can most certainly add a few more slices!
  4. After all your veggies and goodies are cleaned, gutted, chopped, sliced, peeled, disked and infused, toss them all into your skillet with the toasted sesame oil. Turn heat to medium-high heat to sautee before adding the asparagus.
  5. Add cold water and optional soy sauce into the pan. Allow the asparagus to tenderize and water to evaporate. Serve and enjoy!

Photo Guide

Chop the garlic fine as you can with a kitchen knife if you do not have a garlic press.

Chop the garlic fine as you can with a kitchen knife if you do not have a garlic press.

Coarse sea salt

Coarse sea salt

Sprinkle your chopped garlic with fresh coarse sea salt.

Sprinkle your chopped garlic with fresh coarse sea salt.

This is how you are going to create your enhanced garlic pulp.

This is how you are going to create your enhanced garlic pulp.

Secret weapon part 1: Use the knife blade to create a garlic sea salt flavor Infusion. Smash, grind, repeat.

Secret weapon part 1: Use the knife blade to create a garlic sea salt flavor Infusion. Smash, grind, repeat.

Fresh organic ginger root

Fresh organic ginger root

Peel ginger skin and slice into thin discs.

Peel ginger skin and slice into thin discs.

Fresh organic sweet chili peppers

Fresh organic sweet chili peppers

Gut clean and slice three small sweet chili peppers

Gut clean and slice three small sweet chili peppers

As you can see, my bottle of toasted sesame oil is half empty already. Or, is it still half full?

As you can see, my bottle of toasted sesame oil is half empty already. Or, is it still half full?

Heat skillet, pile on the goods and sautee.

Heat skillet, pile on the goods and sautee.

Add asparagus to the skillet

Add asparagus to the skillet

Add water and optional soy sauce

Add water and optional soy sauce

Mission accomplished! Enjoy your highly addictive asparagus dish.

Mission accomplished! Enjoy your highly addictive asparagus dish.

Share Your Thoughts!

We would love to hear your thoughts about and/or results from our asparagus secret weapon recipe. Leave us a comment and tell us what you think.

Comments

Hezekiah from Japan on November 20, 2014:

A very detailed and original recipe there, looks delicious. Thanks for sharing.

georgescifo from India on November 19, 2014:

This looks to be a simple and delicious recipe..I will pass on this hub to my wife so that she can try out from her side..thanks for sharing this..

oldiesmusic from United States on November 19, 2014:

I love asparagus too, but i have yet to try with chilies. :)

Kathleen Odenthal from Bridgewater on November 19, 2014:

this sounds delicious! i love asparagus. have to share this with my husband

Angie Power (author) from North Cali on August 15, 2014:

Indeed. Thank you mister Bucks! :)

Buster Bucks from Sonoma County, California on August 10, 2014:

We love asparagus and I can't wait to try this recipe! It sounds fantastic -- great photos, too.

Keep up the good work AngPow.

;-)

Buster

scdanny027 on December 21, 2013:

looks delicious, i cant wait to try it.

Angie Power (author) from North Cali on June 10, 2013:

danielleantosz I can't possibly explain in words the magic that takes place with the combination of all of these ingredients, including the Toasted Sesame Oil! It is too good to pass up. I fully recommend trying it at least one time. One time is all you need!

danielleantosz from Florida on June 08, 2013:

looks like an awesome way to spice up asparagus!

Angie Power (author) from North Cali on June 08, 2013:

gmwilliams Welcome Welcome Welcome! :) I am excited to hear from you after you make it! Thank You for visiting.

Angie Power (author) from North Cali on June 08, 2013:

Billybuc Thank you. Your hubs are awesome and inspiring. I appreciate your knowledge. As do I appreciate your phenomenal compliment!

Angie Power (author) from North Cali on June 08, 2013:

Beth37 Phenomenal. Thank you ... I love that word and I am going to use it more often now. Yay. And I, too am a huge fan of Fresh Ginger. Every time I make hot tea, I always kick it up a few notches on the phenomenal scale and add fresh grated Ginger Root and Lemon.

Angie Power (author) from North Cali on June 08, 2013:

Jasonycc I love asparagus too. Thank you for the congrats as well as your vote. Enjoy :)

Angie Power (author) from North Cali on June 08, 2013:

Jackie Lynnley You are very welcome indeed. Thank you for visiting.

Grace Marguerite Williams from the Greatest City In The World-New York City, New York on June 08, 2013:

THANK YOU, THANK YOU, I love this recipe and shall try it soon.

Bill Holland from Olympia, WA on June 08, 2013:

Congrats on the Hub of the Day! You are now one ahead of me and you did it in five weeks. Very well done!

Beth37 on June 08, 2013:

This looks phenomenal. I have to make it. Im a huge ginger fan anyway.

jasonycc from South East Asia on June 08, 2013:

I love asparagus. Congtratulations on HOTD. Voted up & useful. I will certainly try this recipe. Thanks to your simple step by step instructions and photos.

Jackie Lynnley from the beautiful south on June 08, 2013:

This looks really good, I will have to try it. Thanks for sharing.

Angie Power (author) from North Cali on June 08, 2013:

Careermommy Thank you for the compliment. I am happy that you enjoyed it and I hope that you try this amazing recipe!

Tirralan Watkins from Los Angeles, CA on June 08, 2013:

Wow, what a very detailed and descriptive recipe. I see why this was awarded hub of the day!

Angie Power (author) from North Cali on June 08, 2013:

I do hope to hear the after thoughts once you try this recipe.

Angie Power (author) from North Cali on June 08, 2013:

rose-the-planner Thank you for the congrats. Be prepared to fall in love with the blend of flavor in this recipe. I doubt I will ever make asparagus another way again. Thank you for your vote.

Angie Power (author) from North Cali on June 08, 2013:

CZCZCZ - Awesome! Thank you for your interest and comment. I hope to hear from you after you try this and let me know how you liked it.

Angie Power (author) from North Cali on June 08, 2013:

Mary Goodfleisch Me too. I love it. I heard that different vegetables made this way using Toasted Sesame Oil turn out pretty tasty too. I am going to try this with carrots and see how it goes. Thank you for the congrats!

Angie Power (author) from North Cali on June 08, 2013:

JayeWisdom I know what you mean. Those are the recipe Hubs that I click on most of the time. Organic food is a little more expensive, but I'd rather pay a little more and know that there are no harmful hidden agendas in the meals that I make for my family. Plus for some magical reason, knowing that the food is safe and a bit more pricey, it magically just seems to taste so much better. Organic Mealtime is what real love tastes like! Thank you for your interest.

Angie Power (author) from North Cali on June 08, 2013:

truthfornow - Really? That's too bad. What about local Co-Op or Whole Food Stores? Farmer's Markets and things of that nature? That is where I get my produce. I love knowing what is and isn't in the food that I spend my hard earned money on, that I feed to my family and I am a huge supporter of my local comrades. Do you have places like that that may have asparagus? This dish is too good not to try it.

Angie Power (author) from North Cali on June 08, 2013:

Thelma Alberts thank you for the congrats. I am pretty much a seasoned rookie to Hub Pages but I am definitely no rookie in the kitchen. I was speechless when I saw my Asparagus photo featured on the home page. At first, I thought it was someone else's and I thought, "Oh Cool! A New Asparagus Recipe For My Recipe Collection" ... it took me a few minutes to figure out what was going on. Once I realized it was chosen as HOD I was speechless. I am completely grateful for the Accolade and this chance to grow a little more.

Kathryn from Windsor, Connecticut on June 08, 2013:

I love asparagus, and this looks delicious. Congrats on HOTD, and have a wonderful weekend!

Angie Power (author) from North Cali on June 08, 2013:

RNMSN ... Oh but it is awesome. Get ready for 'life with asparagus as you know' it to change forever after this ! :) Thanks for checking it out.

Angie Power (author) from North Cali on June 08, 2013:

KDeus Thank you so much for your interest and all of your shares. I do hope to hear from you after you try the recipe to let me know how it all went down. Thanks Again.

Angie Power (author) from North Cali on June 08, 2013:

Donna C Smith thank you for taking the time to leave a comment. I must say that after adding fresh ginger and sweet chili peppers to fresh asparagus and Toasted Sesame Oil, I will probably never make asparagus any other way. I hope that you give it a try, and I'd love to hear from you again after you have made it.

rose-the planner from Toronto, Ontario-Canada on June 08, 2013:

This looks delicious! I enjoy asparagus so this is definitely something I will try. Thank you for sharing and congratulations on HOTD. (Voted Up) -Rose

CZCZCZ from Oregon on June 08, 2013:

Great looking recipe. We eat asparagus on a regular basis and will give this one a try, looks amazing.

Marcy Goodfleisch from Planet Earth on June 08, 2013:

Mmmmm! I love asparagus! I like the flavors you combined here - I'll remember this one. Congratulations on the HOTD!!! Great job!

Jaye Denman from Deep South, USA on June 08, 2013:

I am so glad to see someone listing organic ingredients in a recipe! This made my day. I love asparagus and will be trying this recipe. Thanks!

Voted Up++++, shared and very deserving of Hub of the Day!

Jaye

Marie Hurt from New Orleans, LA on June 08, 2013:

I have been looking for asparagus in the stores, but can't find it. Maybe Louisiana has a shortage. This recipe sounds delicious. I so love fresh asparagus.

Thelma Alberts from Germany on June 08, 2013:

Congrats on the HOTD! This looks and sounds delicious. Thanks for sharing this. I might try this mouthwatering recipe next week. Have a great weekend!

Barbara Bethard from Tucson, Az on June 08, 2013:

oh wow! this looks awesome!!!

Keely Deuschle from Florida on June 08, 2013:

This looks delicious! Thank you for sharing! Voted up, shared, and pinned!

Donna Campbell Smith from Central North Carolina on June 08, 2013:

That sounds wonderful. I especially like the idea of the ginger. I love fresh asparagus and want to try this.

Firoz from India on June 08, 2013:

of course i will...thanks for your suggestion...

Angie Power (author) from North Cali on June 08, 2013:

Jabelufiroz ... thank you for your vote and your time as well. The Toasted Sesame Oil makes asparagus one thousand times tastier than it already is. I honestly have to be sure to stash a few on the side when I make this side dish for the kids because much like the movie, it's all Gone In 60 Seconds. :) You will never make asparagus the same after this recipe corrupts your palate! Thanks again.

Firoz from India on June 08, 2013:

nice recipe....keep sharing...voted up and useful...

Angie Power (author) from North Cali on June 08, 2013:

Haseena Firodusia - thank you for checking it out and voting. I still have yet to find a better way to enjoy asparagus! I hope you try this recipe and let me know your after thoughts.

Haseena from India on June 08, 2013:

i love asparagus...thanks for sharing..voted up and useful.

Angie Power (author) from North Cali on May 20, 2013:

You are so very welcome, midget38! Yes it is awesome on a bed of rice!

Michelle Liew from Singapore on May 20, 2013:

This is excellent, eaten with white rice! Thanks for sharing, Aplethora!

Angie Power (author) from North Cali on May 19, 2013:

This is now my top favorite way to make asparagus. Hands Down. Thank you for taking a peek at it. I enjoy sharing good taste with fine people! :)

Lisa Joshua from Singapore on May 19, 2013:

That looks yummy.. Thanks for sharing will be trying that soon.

Sunil Kumar Kunnoth from Calicut (Kozhikode, South India) on May 18, 2013:

You have done with convincing photos. Thank you.

Angie Power (author) from North Cali on May 15, 2013:

Yes. It is delicious indeed. Have you had a chance to try it yet? I make this at home just about once per week, and even the picky kids love it!

Dolores Monet from East Coast, United States on May 13, 2013:

Sounds and looks delish! Anything with garlic, sesame oil, and ginger has got to be great!

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