You might remember, last week, I learned how to handle an artichoke, a brand new vegetable, to me. This week, I learned how to hide asparagus, in a recipe so that my husband, who has refused to eat it, since he was a child, wouldn’t know it was there. When, we married, there were three foods, he would not eat, tuna, chicken and yes, asparagus. Twice, I tried to have him see the light and made asparagus, the first as a newlywed and the second. twenty years later. Both times, he soundly rejected the asparagus with moans and groans and a matching facial expression.
Camouflage Stir Fry – done in great trepidation
1 tablespoon olive oil
1 teaspoon sesame oil
2 thin asparagus spears, cut into small pieces (about an inch in length)
1 cup cauliflower florets
1 cup broccoli florets
1/2 cup carrot slices
1/4 cup sliced mini orange peppers
1/4 cup onion slices
1/4 cup soy sauce
1 teaspoon ground ginger (fresh is best)
2 tablespoons brown sugar or honey
Combine, in a small bowl, soy sauce, ginger and brown sugar or honey.
In a large skillet, heat oil over medium heat. Add vegetables to skillet and cook for 4 minutes. You can add the asparagus for just the last minute, if you would like it to retain a slight crispness.
Add soy sauce combination to skillet and mix in with the vegetables. Cook, stirring for an additional two minutes.
*** I didn’t tell my husband, there was asparagus in the stir-fry but I figured, he would recognize it. He didn’t. He cleaned his plate completely. I have to add that the soy sauce did camouflage the asparagus taste so that he ate with relish. Can you imagine? He was not perturbed when I told him those green “sticks” are asparagus. He just kept eating. Does that mean, he will eat asparagus, in the future? I doubt it. It is deeply ingrained in him that he despises it.
You are entitled to a giggle. I made him this, the following night and he ate it. Recipe at a later date…
Please check the following blog to see what they did with the asparagus.