Join us on this weeks episode of Ballgowns and Booze as Natalie and Elouise cook a delicious Shrimp Asparagus Stir Fry and pair this with Verwood’s Sparkling Chardonnay Pinot Noir. Natalie particularly enjoyed this food wine pairing as she mentions it changes the primary flavours of the wine, making it less bitter at the end.

Probably native to the Mediterranean basin, asparagus is first consumed – most often in the wild – among the Egyptians and the Greeks. In ancient Greece, asparagus was believed to be a plant with sacred and aphrodisiac properties. As a result, the Greeks became interested in their biological and pharmacological qualities.

Hippocrates, a physician in ancient Greece, used asparagus to treat diarrhoea and pain in the urethra. This plant indeed contains asparagine recognized for its diuretic qualities. The Romans, for their part, rather appreciated its gastronomic attractions.

They enjoyed it as an appetizer or as a side dish with fish dishes. The asparagus then fell into oblivion in the Middle Ages


  • 4tbsp olive oil
  • 1lbs raw shrimp
  • 1lbs asparagus
  • Salt and pepper to taste
  • 1tsp red pepper flakes
  • 1clove of garlic minced
  • 1tsp ginger minced
  • 1tbsp soy sauce
  • 2tbsp lemon juice
  • Chopped fresh parsley for garnish

How to make it:

Step 1

  • Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the shrimp to the pan and season with salt, pepper and 1 tsp of red pepper flakes. Cook until the shrimp is pink, about 5 minutes. Remove shrimp from the skillet and set it aside.

Step 2

  • Using the same skillet, add 2 tbsp of olive oil. Add the asparagus, ginger and garlic. Season with salt and pepper. Stir frequently and cook until the asparagus is tender-crisp about 5 minutes.

Step 3

  • Return the shrimp back to the skillet. Add the soy sauce and lemon juice. Stir until well combined.

Step 4

  • Garnish with fresh chopped parsley. Serve immediately

Check our ‘Ballgowns & Booze Shrimp Asparagus Stir Fry’ episode here:

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