Roasted asparagus from the wok

Name: Roasted asparagus from the wok
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg white asparagus; 250 g prawns ready to cook (approx. 17 g each; without shell, with tail, already cooked); 3 Spring onions; 2-3 TABLESPOONS Oil; 1 TABLESPOON Sesame; 1 chili pepper; 7-10 Tbsp Salt; 7-10 Tbsp a few squirts of lime juice; 4 TABLESPOONS Soy sauce; 7-10 Tbsp Lime, mint and chili

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg white asparagus
250 g prawns ready to cook (approx. 17 g each; without shell, with tail, already cooked)
3 Spring onions
2-3 TABLESPOONS Oil
1 TABLESPOON Sesame
1 chili pepper
7-10 Tbsp Salt
7-10 Tbsp a few squirts of lime juice
4 TABLESPOONS Soy sauce
7-10 Tbsp Lime, mint and chili

Directions

1
Wash and peel the asparagus, cut off the woody ends briefly. Cut the asparagus into diagonally thin pieces. Wash shrimps and pat dry. Clean and wash spring onions, cut them into fine rings.
2
Heat oil in a wok. Fry the asparagus for 2-3 minutes over a high heat. Add prawns, sesame and chilli pepper. Season with salt and a few drops of lime juice. Add spring onions and fry for another 2-3 minutes.
3
Take out the chili. Arrange everything in portions, season with soy sauce to taste. Serve garnished with lime, mint and chilli. Basmati rice tastes good with it.