Make cuts into the tomato and blanch in boiling water. When its skin starts peeling, transfer into cold water and peel (parboil).
Finely chop the cooked tomato and transfer into a bowl. Then add the ingredients marked with a ☆: olive oil, grated cheese, balsamic vinegar, and dried basil. Mix everything together.
Parboil the asparagus in boiling water from Step 1.
Add anchovies into the frying pan, and cook over low heat until fragrant.
When the anchovies are bubbling, add the chopped king oyster mushrooms and stir-fry.
After the mushrooms are cooked, add the parboiled and sliced asparagus and stir-fry quickly.
Dish it up, and serve with tomato sauce from Step 2 to finish. The saltiness of the anchovies and the acidity of the tomato works amazingly together.
Story Behind this Recipe
I stir-fried the asparagus and king oyster mushrooms with anchovies that are perfect for a drinking appetizer. Then I served it with tomato sauce to make it nice and colorful. It looks and tastes quite Italian, and it's also great with wine. I'm pretty satisfied with this delicious dish.
You only need anchovy for the seasoning Its umami-savory flavor and saltiness brings everything nicely together. Please adjust the amount of anchovy as its saltiness depends on the brand. The refreshing taste of tomato sauce goes very well with the stir-fried anchovies It's also great with wine.