Singaporean Sautéed Asparagus with Ginger

Ingredients

• 0.8 pound asparagus 
• 1.5 tablespoons canola oil plus more for grilling
• 1 tablespoon ginger fresh minced thin
• 2  garlic cloves minced
• 1  hard-cooked egg yolk mashed
• 0.3 cup heavy cream 
• 35 servings pepper freshly ground
• 35 servings salt 
• 1 tablespoon sauerkraut dry
• 2 ounces sausage link chinese thinly sliced (see Note)
• 1  scallion thinly sliced
• 1  thai chile thinly sliced
• 4 tablespoons butter unsalted cut into tablespoons

Equipment

• frying pan
• sauce pan
• whisk
• grill
• grill pan

Directions

1. In a medium saucepan, heat 1/2 tablespoon of the oil.
2. Add the Thai chile, minced ginger and half of the garlic and cook over moderate heat until softened, about 2 minutes.
3. Add the butter and swirl until melted.
4. Add the egg yolk and whisk until blended.
5. Add the cream, season with salt and pepper and simmer just until slightly thickened, about 2 minutes.
6. Light a grill or preheat a grill pan; oil the grates. Grill the asparagus, turning occasionally, until crisp-tender, about 5 minutes.
7. Transfer the asparagus to a work surface and cut them into 2-inch lengths. In a large skillet, heat the remaining 1 tablespoon of oil.
8. Add the Chinese sausage, sauerkraut, ginger matchsticks and the remaining garlic and cook over moderate heat, stirring occasionally, until lightly browned, about 2 minutes.
9. Add the asparagus and scallion and stir-fry until heated through, about 1 minute.
10. Remove from the heat and stir in half of the sauce.
11. Transfer the asparagus to a platter and drizzle with the remaining sauce.
12. Serve right away.