Orange Asparagus Stir-Fry

This orange asparagus stir-fry walks the line between Italian pasta dish and Asian stir-fry, and the result is a bright weeknight dinner that doesn’t feel like either category. Sweet shrimp, tender-crisp asparagus, and ribbons of carrot toss together with pasta in a pan slick with fresh orange juice.

The orange juice is the surprise. It reduces just enough in the hot pan to glaze the noodles without turning sweet, and its acidity wakes up the natural sweetness of the asparagus and carrots without needing soy or sugar.

Diagonal cuts on the carrots and asparagus aren’t just for looks. The angled cut exposes more surface area to the hot pan so each piece cooks evenly in the short stir-fry window.

Kitchen Tips

• Squeeze the orange juice fresh, bottled juice tastes flat and overly sweet against the savory shrimp and pasta.
• Cook the shrimp first and pull them out before they curl up tight, overcooked shrimp turn rubbery and won’t soften back up when added to the pasta.
• Have everything chopped and lined up before the wok hits the heat. Stir-fry timing is fast and there’s no time to prep mid-cook.
• Reserve a quarter cup of pasta water in case the orange juice reduces too quickly, it loosens the dish without diluting flavor.

Variations

• Add a teaspoon of grated fresh ginger and a clove of garlic with the carrots for a more pronounced Asian-leaning sauce.
• Sub the shrimp for thin strips of chicken breast for a milder version.
• Finish with a handful of toasted almonds or sesame seeds and a drizzle of toasted sesame oil for crunch and aroma.