About Asparagus
A springtime favorite in Japanese home cooking, asparagus originated along the Mediterranean in Southern Europe and has been cultivated since ancient Greek–Roman times as a “special” vegetable. It arrived in Japan in the Edo period via Dutch ships as an ornamental plant, and gained popularity as a foodstuff in the Meiji era. Canned white asparagus production took off in the Taishō era and later in the late 1960s, green asparagus became mainstream. Today, fresh white asparagus and mini spears are also available in supermarkets, making it easy to bring the feeling of spring to your kitchen table.
Asparagus pairs beautifully with traditional Japanese cooking techniques and is a beloved addition to Washoku dishes: quickly boiled with salt as an ohitashi, tossed with ground sesame seeds for a simple side, gently simmered in dashi, or fried as tempura. It also goes perfectly with soy sauce and butter or miso sauces in stir fries and deliciously complements the umami of pork and bacon.
Asparagus also boasts high nutritional value. The Asparagine found in this vegetable supports the metabolism and can aid in recovery from fatigue. Rutin (concentrated in the tips) helps maintain vascular health and it also contains vitamin C, vitamin E, carotene, and folate to aid with the production of red blood cells.
When preparing asparagus, gently peel off the lower part of the stalk to get rid of any tough fibers and keep the boil time short (about 1–2 minutes, depending on thickness) for a juicy snap. This recipe brings springtime green asparagus together with bacon and eggs in a delicious Japanese mayonnaise dressing with ketchup and chūnō sauce as secret ingredients. Give it a try!
10 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 8 green asparagus spears
- 2 bacon slices , cut into bite-sized strips
- 2 hard-boiled eggs, quartered
- A1 1/2 tbsp. Japanese mayonnaise
- A1/2 tbsp. ketchup
- A1/2 tbsp. chūnō sauce (Japanese semi-sweet brown sauce)
- ASalt and coarsely ground black pepper, to taste
- AOlive oil, as needed for sautéing
INSTRUCTIONS
Preparation
Peel the tough lower skin from the asparagus stalks with a peeler. Cut each spear diagonally into 4–5 pieces Quarter the hard-boiled eggs.- 1
Sauté. Heat a little olive oil in a skillet. Add the asparagus and stir-fry over medium heat until coated with oil; add the bacon and cook together for 2–3 minutes until the asparagus turns tender. Remove from the heat.
- 2
Dress & finish. In a bowl, mix the A ingredients (mayonnaise, ketchup, and chūnō sauce). Add the warm asparagus and bacon fry and the quartered hard-boiled eggs; toss gently. Season with salt and black pepper to taste.
RecipeID
318
Tips & Notes
Stir fry the asparagus without pre-boiling.
Feel free to increase the dressing (A) to taste.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.