Fast-fried Asparagus With XO Sauce

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Asparagus is one of the most nutritionally well-balanced vegetables, which is high in "folic acid/叶酸" and is a good source of "potassium/钾, fiber/纤维, vitamin B6, vitamins A and C, and thiamin硫胺素维生素/B1". Moreover, asparagus has no fat, no cholesterol and is quite low in calories and sodium. It is very popular in Europe, especially Germany where promotions, creative events, and festivals are held to honour the arrival of what's crowned as "Königliches Gemüse" - royal vegetable. There's even an asparagus peeling competition/Spargelschäl-Wettbewerb during the celebrated asparagus season, and the crowning of an asparagus king or queen. Along with the asparagus-based delicacies, a range of German white wines, such as Riesling, Müller-Thurgau or Grauburgunder, together with some interesting reds, will be launched. White asparagus are sunlight-deprived stalks and they are milder and more delicate than the green one.

  • 2 tbsp Dry white wine
  • 1/2 Tomato
  • 1/2 stalk Spring onion
  • 1/4 tsp Salt
  1. Before start cooking white asparagus, they must be peeled, as the outside is fibrous and even woody at times. Use a common but sharp vegetable peeler, starting just below asparagus spears, peel toward the cut end. Once all the asparagus has been peeled, cut off the cut ends about one inch up. Slice the tomato into wedges and the spring onions into smaller chunks.
  2. Heat up a skillet over medium-high fire. Stir in XO sauce and minced garlic until aromatic. Add in the prepared white asparagus, stir briefly, drizzle water and white wine over. Cook until soft to your liking. Add in tomato wedges and spring onions. Mix everything together. Flavour with salt and serve.


Anonymous 5/4/09 16:18

That is a brilliant recipe. Great job!


Sweta 5/4/09 18:46

Haven't seen white asparagus-is there another name?

Joie de vivre 6/4/09 02:09

Do you have Golden Syrup? I think that is a good approximation for corn syrup. Thank you, as always, for your thoughtful comments on my blog.

Angie's Recipes 6/4/09 06:49

You guys all have been really kind, thank you very much indeed!
@sweta, I think violet or white asparagus have similar colour.
@Joie de vivre, thank you for the syrup information.

ARUNA 6/4/09 21:31

looks sooooo yummy and gorgeous!!!

Lavanya 7/4/09 03:03

hmmmmmmmm....nice..again new to me..
I just changed my cow gal photo with flowers..just for a change.. :)

nora@ffr 10/6/09 20:01

i jussssssssssssttttttt lluurrrrvveeee asparagus :D:D.. this sound rili delish.. m sure gonna try asparagus this way.. thanx angie

Angie's Recipes 10/6/09 21:56


My pleasure. ;-) Asparagus has been one of my favourites too.


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

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