Versatile Asparagus Stir-Fry: Guest Recipe*

*A couple of weeks ago I posted two of my asparagus recipes. Then my friend Barb Jarmoska, owner of Freshlife Foods, posted one on the store’s website,, that looked too good not to try, which I did. Delicious! So if you are still as mad about asparagus as I am, here’s another stir fry. The recipe is reprinted with Barb’s permission. To sign up for the one-page daily FreshMail, click on the website & join. Great information!

Versatile Asparagus Stir-fry

Prep and Cook Time: 15 minutes


2 TBS organic, extra virgin coconut oil

1 medium-sized sweet onion (Maya or Vidalia)– sliced medium/thick

3 medium garlic cloves, crushed or chopped

2 TBS Ginger Zinger syrup (sub about 1 tsp fresh grated ginger)

3 cups fresh asparagus cut in 2-3” lengths

1 medium red bell pepper, cut in thin julienne strips

4 oz protein cut in ½ inch cubes. Choose extra firm tofu, tempeh, cooked poultry or salmon

1 TBS tamari

1 TBS rice vinegar

1 tsp toasted sesame or sunflower seeds

salt and pepper to taste

Here’s my photo of the ingredients that I assembled before cooking.


Add oil to sauté pan and heat. Toss in the next 6 ingredients. Stir over medium heat until veggies are cooked but still crunchy. Add tamari and vinegar – toss lightly and continue cooking another minute. Transfer to bowls and sprinkle with sesame seeds. Add salt and pepper to taste. Enjoy the dish by itself or serve atop leftover rice, quinoa or pasta.

My note: This serves two to four people, depending on if it is a side dish (four) or a main dish (two).

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