Asparagus Stir Fry with Grapefruit and Almonds

Okay seriously? This recipe was delicious. Seriously delicious. And also very, very simple to prepare. And, this was also my first time actually cooking with grapefruit, since last week’s recipe used raw grapefruit in salsa. I was a bit nervous about trying it, but as it turns out, I didn’t need to worry at all, as this is a super-simple, fast and – well, pretty much fool-proof recipe that will impress even the most jaded of diners.

The grapefruit adds a lovely sweet-tart zing to the stir-fried asparagus — and I should just interject here to say that having tried stir-fried asparagus I will never boil or steam asparagus again: who needs that mushy green mess when you can have this luscious veg tender-crisp and deep green? The great thing about this recipe is that it’s simple and easy to prepare, but looks and tastes very impressive. Adding grapefruit to the almonds & garlic is an exotic, fresh touch that I think will please any palate.

The only modification I made to the recipe (that’s mine below) was to reduce the sauce a little at the end, by letting it simmer on the element for a few minutes longer than the asparagus, just so it would be a little less runny. I also somehow overlooked the instruction to cut the asparagus into 5cm pieces, but hey, we just did that as we ate. Also, this is listed as an entrée on the Florida Citrus website, but I would likely serve it as a side to a nice, grilled chicken breast (as they recommend) – and you could easily get four sides from the recipe. But honestly – it’s perfect as is!

Asparagus Stir-Fry with Grapefruit and Almonds
1 large pink Florida grapefruit

1 tbsp olive oil 15 ml 

1/2 cup slivered almonds 125 mL 

3 cloves garlic, minced

1 lb asparagus, trimmed and cut into 2 to 3-inch (5-7.5 cm) pieces 

pinch salt

This fresh take on asparagus is quick, easy and delicious. The grapefruit and almond topping would work equally well with sugar snap peas, snow peas, green beans or brussel sprouts. Try it as a side for grilled salmon, roasted chicken or pork tenderloin, or toss it over couscous for a modern addition to a salad buffet.

Cut grapefruit in half. Squeeze juice into measuring cup to make about 1/2 cup (125 mL). With small spoon, scrape pulp from grapefruit into separate bowl to make about 1/2 cup (125 mL). Set aside.

Swirl oil into large skillet or wok set over medium-high heat. Stir-fry almonds and garlic until golden-brown, about 30 seconds. Add asparagus and salt; stir-fry 1 minute. Add grapefruit juice and 1/4 cup (50 mL) water. Cook asparagus, stirring occasionally, until tender-crisp. Stir in reserved grapefruit pulp.