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4 Servings - Starter
1.2 kg green asparagus
2 young garlic cloves, chopped
4 cm freshly chopped ginger
60 gr butter
1 tbsp neutral oil
1 tbsp sesame oil (toasted)
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp toasted sesame seeds
1 tbsp finely chopped coriander leaves
1 finely chopped red chili
Salt & freshly ground sichuan pepper
Allergens are marked in bold
Step 1
Wash the asparagus, peel the lower third and cut off woody ends. Place chopped garlic, ginger, butter and oil into a pan and sauté. Add asparagus, increase heat level and stir while frying for 3-4 minutes.
Step 2
Add sesame oil, oyster- and soy sauce to the asparagus pieces and test if the asparagus pieces are soft enough. If not, continue sautéing at medium heat.
Step 3
Garnish with coriander and chili, and season with salt and pepper to your liking. Goes well with steamed basmati rice.
