I'll just give you a few tips/notes: firstly, the vermicelli I bought came in neat little bundles, one bundle being a serving size for one person. I believe most vermicelli is sold this way, but if not, then you'll need about two handfuls of vermicelli to make this for yourself. Secondly, I think white asparagus has a slightly less obvious taste than green asparagus and absorbs white wine better, which is why I used it in this recipe, but I'm sure you could use green asparagus and it would still taste good. Lastly, I didn't want to use nuts because I wanted to keep this recipe on the lighter side, but you if you'd like, feel free to add some chopped nuts, maybe walnuts, cashews, or hazelnuts, at the same time as the asparagus - I think that would taste great!
Enjoy the springtime, wherever you may be reading this, and have a fantastic day.
Spicy Vermicelli with White Asparagus and White Wine - serves 1
1 tbsp olive oil
1 round (1 bunch) vermicelli noodles
1 tsp chopped fresh ginger
1 clove garlic, chopped
5 white asparagus spears, peeled and stems trimmed
1 pinch cayenne pepper
1/2-cup dry white wine
1 tbsp sliced basil leaves (optional)
grated parmesan (optional)
1. Bring a small pot of salted water to a boil, and cook vermicelli according to package instructions (usually between 4-8 minutes). When done, drain and set aside in a bowl.
2. Heat a large skillet over medium-high heat. Add the olive oil, garlic, and ginger, and sautée until fragrant, about 30 seconds.
3. Add the asparagus spears, cayenne pepper, salt and pepper, and sautée until asparagus are slightly softened, about 5 minutes.
4. Add the white wine, and simmer until most of the alcohol has burned off and the asparagus pieces have softened, about 5 minutes longer. If the white wine evaporates too quickly and there is none left, add more in small amounts, until there is about 1/4-cup liquid remaining.
5. Remove the skillet from heat, add the vermicelli, and toss thoroughly to combine.
6. Top with sliced basil leaves if desired, and grated parmesan.
1 tbsp olive oil
1 round (1 bunch) vermicelli noodles
1 tsp chopped fresh ginger
1 clove garlic, chopped
5 white asparagus spears, peeled and stems trimmed
1 pinch cayenne pepper
1/2-cup dry white wine
1 tbsp sliced basil leaves (optional)
grated parmesan (optional)
1. Bring a small pot of salted water to a boil, and cook vermicelli according to package instructions (usually between 4-8 minutes). When done, drain and set aside in a bowl.
2. Heat a large skillet over medium-high heat. Add the olive oil, garlic, and ginger, and sautée until fragrant, about 30 seconds.
3. Add the asparagus spears, cayenne pepper, salt and pepper, and sautée until asparagus are slightly softened, about 5 minutes.
4. Add the white wine, and simmer until most of the alcohol has burned off and the asparagus pieces have softened, about 5 minutes longer. If the white wine evaporates too quickly and there is none left, add more in small amounts, until there is about 1/4-cup liquid remaining.
5. Remove the skillet from heat, add the vermicelli, and toss thoroughly to combine.
6. Top with sliced basil leaves if desired, and grated parmesan.
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