Seared Asparagus Ribbons with Butter and Soy
Yield: 4 servings
Thin slivers of asparagus and a super simple sauce are the key components of this delightful dish that, when served over rice, stands somewhere between comfort food and culinary bliss. Feel free to experiment with other vegetables like zucchini, snap peas, Brussels sprouts, and even broccoli. 


  • 2 tablespoons (28g) butter
  • 8 ounces asparagus, cut into paper-thin diagonal slices or ribbons (see tips)
  • Flaky sea salt and freshly ground black pepper
  • 1 tablespoon (15ml) low-sodium soy sauce or tamari
  • For serving: cooked white rice (white Basmati is delightful, but use your favorite)
  • Optional: a sprinkle of toasted sesame seeds; cooked shrimp or protein of choice to make it a meal


  1. Heat a large (10- to 12-inch) skillet over high heat and melt the butter. Add the asparagus and cook for 1 minute. Add the soy sauce or tamari and cook for another minute or so, or until the butter and soy sauce bubble up into a light glaze. Season as desired with salt and pepper and serve over white rice.


Cutting the asparagus: I find it easiest to use a vegetable peeler to make the strips and start by holding the stem end of the asparagus and running the peeler from an inch or two from the bottom all the way up to the tip. When the peeler no longer “catches,” I flip the spear and do the same on the other side. I then slice the remaining strip into small pieces on the diagonal and thinly slice the part that I was holding into rounds. That way, you get a little bit of visual and textural variety. (See photo for illustration of the three cuts.)

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