The asparagus season moves toward its end in less than 3 weeks, I had to eat some more of the white gold. Something low carb came into my mind and I checked some Internet sites.
When you have the work of peeling the asapargus behind you, all other things are easy and fast to prepare.
500 g white asparagus cut into 3 cm chunks
3 spring onions
2 cloves of garlic
1 red chili
butter, sugar and salt
2 tbsp Noilly Prat
6-8 raw king prawns
dark sesame oil
In water with butter, sugar and salt cook the asparagus until nearly done. Drain.
Chop the white part of the spring onions into small chunks, the green parts into 3 cm parts.
Chop the red chili and the parsley.
In some olive oil start cooking the onion chunks, garlic and chili.
Add the spring onions and the raw prawns. When the prawns turn pink, add the asparagus and the Vermouth.
Finish with sesame oil and Ponzu sauce.