Asparagus Bao Buns
Asparagus has long been a popular vegetable in Europe, but it is increasingly gaining ground in combination with Asian flavors. In this bao bun recipe, the fresh, crisp character of asparagus meets the classic umami notes of soy sauce and sesame oil. The steamed bao dough provides a soft, slightly sweet base for the dish, making every bite harmonious and exciting. Asparagus is often paired with citrus flavors - which is why lemon juice not only refreshes but also enhances the saltiness of soy sauce. Garlic roasting makes the dish more aromatic and fuller. As the asparagus fries in the pan and the soy sauce simmers around it, the scents already promise a special result. This bao bun is an ideal spring or summer vegetarian dish that is easy to prepare yet impressive to serve. Try it with toasted tofu instead of grated parmesan!
Ingredients for this recipe
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Preparation Steps
1
Snap off the tough ends of the asparagus spears and wash the remaining stalks. Cut the carrot into thin strips (julienne), and tear the lettuce leaves into smaller pieces.
2
Heat the sesame oil in a skillet over medium heat. Add the minced garlic and sauté briefly. Add the asparagus and stir-fry over medium heat for about 4-5 minutes, until slightly browned but still crisp-tender.
3
Pour in the soy sauce and lemon juice, then toss to coat the asparagus. Let it cook for one minute, until the sauce slightly glazes the vegetables.
4
Meanwhile, steam the bao buns in a bamboo steamer or covered metal sieve for 6-8 minutes, until soft and heated through. Do not lift the lid during steaming!
5
Open the bao buns and line them with lettuce leaves and carrot strips, then top with the warm, soy-glazed asparagus.
6
Sprinkle with black sesame seeds and microgreens. Serve fresh, while the bao is soft and the asparagus is warm and crisp.
7
Tip: If you like spicy flavors, you can spice it up with a little chili oil or toasted garlic.
