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Asparagus and Crab With a Light Ginger Sauce

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Ingredients Nutrition

  • 2 tablespoons grated ginger
  • 12 teaspoon fish sauce
  • 12 teaspoon lemon juice
  • 6 ounces cooked crabmeat
  • 34 cup vegetable stock or 34 cup seafood stock
  • 14 teaspoon sugar
  • 1 pinch salt
  • 14 teaspoon white pepper
  • 1 lb asparagus, ends trimmed
  • 12 teaspoon sesame oil
  • cornstarch slurry
  • 12 teaspoon cornstarch (dissolved in)
  • 1 tablespoon water, cool


  1. working over a bowl, use your fingers to squeeze the grated fresh ginger to release its juice. you should get about 1/2 to 3/4t of ginger juice. add the fish sauce if using, lemon juice, and crabmeat. gently mix.
  2. in a wok or large saute pan, add the stock, sugar, salt, and pepper. bring to a boil. add the asparagus and immediately cover. steam on medium heat for 2 minutes, or until crisp-tender. use a pair of tongs to remove the asparagus to a plate, leaving the broth in the pan. drizzle the sesame oil over the asparagus.
  3. reutrn the pan with the broth to the stove on low heat. bring to a simmer and add the crabmeat mixture. return to a simmer. stir in the cornstarch slurry and let thicken, about 15 seconds. taste the broth, and season with additional salt if needed. pour over the asparagus.

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