Fine asparagus pan
easy
50 mins
50 mins
Ingredients
- 250 g white asparagus
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 250 g green asparagus
- 6 ready-to-cook scampi
- 75 g Oyster mushrooms
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Sesame seed
- 2 Stock cube
- 1 TABLESPOON Cornstarch
- 3-4 Tbsp Soy sauce
- 7-10 Tbsp a few squirts of lemon juice
- 2-3 TABLESPOONS Chinese chili sauce (sweet and spicy)
- 7-10 Tbsp Lemon slices
Directions
- 1
Wash the white asparagus, peel and cut off the woody ends. Cook in boiling salted water with 1 pinch of sugar for about 15 minutes. In the meantime, wash the green asparagus, cut off the ends as well and add to the white asparagus after 10 minutes.
- 2
Drain the asparagus and cut into small pieces. Wash the scampi and pat them dry. Clean oyster mushrooms, possibly halve depending on size. Heat the oil. Sauté the scampi and oyster mushrooms in it in portions and season with salt and pepper.
- 3
Add the sesame seeds and continue to fry for about 5 minutes. Deglaze with 1/2 litre water. Stir in stock cubes. Add asparagus and bring to the boil. Stir cornflour and some water until smooth. Bind the stock with it.
- 4
Season again with salt and pepper, soy sauce, lemon juice and chilli sauce. Serve garnished with lemon slices.
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