I’m excited to share with you, my loyal readers, a classic Thai dish that is easy to prepare. All you need is a flame, a wok and five minutes.

Asparagus spears are succulent and tender, and have been considered a delicacy since ancient times. The highly-prized vegetable arrives in spring, though in California the first crops are picked as early as February. Asparagus season generally runs from April through May.

Asparagus can be served hot or cold. While it’s not necessary to peel asparagus, the fibrous base should be cut off before cooking.

Wash under cold water to remove any sand or soil residues. If your recipe calls for cold asparagus, plunge the stalks into cold water immediately after cooking, and remove them quickly; letting them soak too long can cause them to become soggy.

Asparagus is an excellent source of vitamin K, the B vitamin folate, vitamin C and vitamin A. Asparagus is a very good source of numerous B vitamins – including vitamins B1, B2, B3 and B6 – as well as dietary fiber, manganese, copper, phosphorus, potassium and protein.

Asparagus turns out to have more uses than simply being steamed and turned in butter. This Thai treatment for the prized spears is yet another reason to love Wandee Young, the author of this recipe. She creates magic in five minutes, turning out an asparagus that has retained miraculous texture (impossible to achieve with steaming), its bitter-sweet taste, and is somehow fully infused with the flavors of the accompanying ingredients. My partner Dan and I love it paired with chicken or grilled tofu steaks.

If you have suggestions, ideas or recipes you’d like to share, contact me at gltrecipebox@gmail.com.

2 1/2 cups freshly steamed rice

Soak mushrooms in two cups hot water for 20 minutes. Drain and slice in thirds to obtain 1/2 inch wide pieces. Set aside.

Heat oil in wok or large frying pan on high heat until it is about to smoke. Add garlic and stir-fry for 30 seconds. Add asparagus, reserved shiitake mushrooms, button mushrooms and water, and stir-fry for two to three minutes until tender and shiny.

Transfer to serving dish and garnish with red pepper strips and fresh coriander leaves. Serve immediately, accompanied by steamed rice.