Ingredients

Instructions

  1. Heat a non-stick wok or skillet over medium-high heat (375-425F / gas mark 5) for 30 seconds.
  2. Add chili oil, shallots, and garlic; saute until the shallots are tender and beginning to brown (2-3 minutes).
  3. Add asparagus and continue to cook until it begins to soften and color (2-3 minutes).
  4. Add stock; cook over medium heat (350F / gas mark 4) until asparagus is tender and all moisture has evaporated (5-10 minutes).
  5. Season with salt and pepper; toss until well mixed.
  6. Serve hot.