This fresh vegetable stir fry uses asparagus, snap peas, and spinach together because they are the first vegetables that show up in spring. The asparagus and peas add crunch while the spinach soaks up the sauce flavors.
These vegetables all require minimal prep and cooking time, so the recipe is both easy and fast.
- Vegetables: asparagus, snap peas and spinach are pan fried for 3-4 minutes
- Sauce: lime, honey, ginger, soy sauce, and mint
- Rice: lime-scented
- Topping: cashews & green onions
I make this stir fry in my stainless steel skillet, no need for a wok or any special equipment with this recipe.
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Asparagus
Asparagus spears start showing up in early spring, but the first of the season can be more fibrous (woody) than ones a couple weeks into the season.
That's because they grow slower in the cooler weather, so the tough fibrous cells have more time to form before they are harvested.
To prepare the asparagus for the stir fry, cut off the dry ends and then cut into 1-inch pieces. If they are woody, you can slice them into coins. You can also cut the asparagus ahead of time and store it in the fridge for a couple of days to make this a really fast recipe for a weeknight dinner.
I also grow my own asparagus in the garden - you just plant it once and it comes back every year. It even works as a border along a fence or the house. If you're interested, check out my guide on how to grow asparagus.
Snap peas
I like the extra crunchiness of snap peas in stir fry over the more traditional choice of snow peas. Most snap peas are stringless these days, so you only need to cut the top off if they are fresh from your garden (most grocery stores already have them trimmed).
I usually cut the snap peas in half before adding to the stir fry. They cook up perfectly with just a few minutes in the pan - as fast as asparagus too.
Spinach
Spinach carries a lot of the flavor in a stir fry. Asparagus and peas add crunch, but spinach soaks up the flavor of the sauce.
Add it to the pan after the sauce has warmed. It will wilt quickly, within minutes, and soak up the soy sauce, ginger, lime juice and other flavors.
Add as much or as little as you want. Just know that a giant pile of spinach cooks down to just a small amount.
Stir fry sauce
The sauce for this stir fry recipe is based on the classic combination of soy sauce, ginger, sugar, and acid (usually orange juice or rice vinegar). I used lime juice here because of it's bright, zesty nature and honey for the spring floral notes.
The amount of sauce is light - just enough to coat the vegetables. It isn't meant to be really saucy like orange chicken.
Limes
Instead of a warm, rich flavor that you might want for a fall or winter stir fry, this one is fresh and works with the spring vibe of fresh-picked asparagus and snap peas.
Honey
Honey replaces the typical brown sugar found in other dishes, like in an orange chicken sauce. I used honey specifically for the lighter flavor and floral notes to complement the asparagus and snap peas.
Other aromatics
Freshly grated ginger has a much bolder, spicier, and deeper flavor that dried ginger. Because of this, I don't recommend subbing in dried ginger. You can sometimes find frozen ginger puree (a good substitute) or jarred ginger in a pinch.
Toasted sesame oil really brings this asparagus & snap pea stir fry up a notch. It adds that extra flavor that might otherwise be missing from a restaurant stir fry.
If you don't use it a lot, buy a small bottle because it will only last 6 month to a year. When it starts to get old, it goes rancid and develops off flavors that will ruin the taste of your stir fry. You can also store it in the fridge to extend its shelf life.
Garnishes
Both the cashews and green onions have a real purpose in this stir fry. First, cashews add a soft crunch (compared to the crisp crunch of asparagus and snap peas). They also have a buttery flavor and add a lot of healthy fats.
Green onions add a delicate onion flavor without having to cut up an actual onion and spend time sauteing it in the pan. They help make this recipe tasty without added fuss.
There's a lot you can add to a stir fry make it really flavorful. If you want learn a few basics so you can experiment on your own, check out Food 52's article: 8 tips to make your stir fry more exciting.
Rice
You can always use your favorite rice, but I like using jasmine rice specifically for this stir fry with asparagus and snap peas. Jasmine rice has a hint of floral flavors that work well with the honey in the sauce.
This rice is also fluffier and not as sticky as some other stir fry rice options. I like that texture for this dish, but it comes down to personal preference. If you haven't tried jasmine rice before, this is a fun reason to do so.
It's also consistently cited as the best type of rice for stir fries. The Tasting Table picks it as the best option for fried rice too because it maintains the fluffy texture without clumping.
Recipe
Ingredients
Rice
- ¾ cup rice I prefer jasmine for this recipe
- 2 limes zest and juice
Stir fry
- 1 tablespoon olive oil
- 1 tablespoon fresh ginger
- 1 pinch red pepper optional
- 10 asparagus spears
- 6 ounces sugar snap peas
- 2 cups spinach
Sauce
- 1 tablespoon honey
- 1 lime zest and juice
- 1 tablespoon soy sauce
- 1 tablespoon chopped fresh mint or cilantro
- 1 teaspoon toasted sesame oil optional, but very tasty
Garnish
- ¼ cup cashews or peanuts
- 4 green onions
Instructions
Make the rice
- Zest 2 of the limes. Toss the zest and juice into a pot with the amount of water indicated on your jasmine rice package. (You can zest & juice the 3rd lime now, just don't forget to set it aside for later).
- Add rice and cook according to directions, usually bringing it to a boil, then simmer for 15-20 minutes. If it finishes before your vegetables, just keep it covered and it will stay warm.
Toast nuts
- Heat your largest stir fry pan over medium heat and add the cashews. Toast for 2 minutes, or until they smell fragrant. Take them out and set aside.
Stir fry the vegetables
- Prep the vegetables: slice the green onions and grate the ginger on a zester or finely chop to save time.Slice the asparagus into 1 inch pieces and pull the stringy ends off the snap peas if required.Zest the last lime and cut it in quarters (for easier squeezing).
- Heat your now-empty stir fry pan over medium heat and add olive oil.
- Add ginger and red pepper flakes (optional) to the pan and saute for 1 minute, until fragrant. (The red peppers release their heat into oil extremely well).
- Add the asparagus and snap peas, cooking for 2-4 minutes, until they are just slightly cooked but still snappy.
Add the sauce & serve
- Add the honey, soy sauce, red pepper flakes, lime zest, and ¼ teaspoon salt to the pan. Cook for another 2 minutes. Remove from heat. Your rice should just about be done.
- Squeeze in fresh lime juice and salt to taste. Top with green onions, mint (or cilantro), and cashews, then serve.
Notes
Nutrition
More recipes & resources
Looking for more stir fry recipes with similar vegetables? I found a few that are worth checking out:
- Fried rice with asparagus and peas from The View from Great Island
- Asparagus stir fry in a Szeschuan sauce (just vegetables, no rice), from Feasting at Home
- Stir fry with asparagus and beef from Tiffy Cooks
- Stir fried garlic spinach from Nik Sharma
I have a few other recipes that use spring vegetables like asparagus, snap peas, and spinach. Here are some to try while they are in season:
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