Green asparagus sautéed with ginger, mango, and lime

Asparagus goes wonderfully with Chablis in all kinds of preparations. And in this recipe, it is chopped and then sautéed in a wok for around 10 minutes. The spears need to retain a crunch in order to stand up to the bite of the glass of Chablis that should be served with them.

List of ingredients

Serves 6

18 green asparagus
20 g/ 1 oz fresh ginger
1 mango
2 limes
1 tsp sunflower oil
1 tsp soy sauce
1 pinch of salt
1 pinch of sugar 

Preparation time: 30 minutes
Cooking time: 10 minutes


Difficulty :
  • 3 sur 4
  • 3 sur 4

Sommelier’s tip


The Chablis is very well balanced. It provides both fruit and minerality – the same as that found in the association of asparagus, mango and ginger. The freshness of the wine is a perfect combination for the intensity of the lime!


Select nice fresh asparagus.  Remove all the leaves on the asparagus and trim the ends off. Slice the asparagus diagonally to obtain thin slices, but leave the spears whole. Peel the ginger and chop into very small dice. Set aside.

Peel the mango and cut into small cubes.

Squeeze the juice of a lime and set aside.

In a wok, heat the sunflower oil over high heat. When hot, add ginger, chopped asparagus and spears. Stir-fry 5 minutes, then reduce heat and add salt, sugar, soy sauce and lime juice. Increase the heat again, and cook until asparagus is crisp-tender, for 5 minutes. Check the seasoning.

Divide the asparagus into small bowls, then add the diced mango and lime zest.
Serve warm.



 Chef's Tip


You can try adding a little sesame oil.

This dish is perfect to accompany crab or lobster.

Stir-fried asparagus with ginger, mango and limeChablis/Bourgogne/Burgundy/