In some countries , the appearance of asparagus in the market signals the beginning of spring , but not here in Hongkong . We have it here even during winter ! I guess most of what we have here during winter are imported from China ( as most everything we have here ) but the ones I bought ( almost weekly ) last winter came from Thailand . A bunch / about 100 grams cost $ 10-13 , ridiculously cheap and I just can't resist a good price !
I usually stir-fry asparagus with sliced beef and onion or sometimes when I want a more healthier version , I cook it with button mushroom . Here's another easy-peasy version that you can make in a flash . A simple and delicious dish that's full of flavor and will surely please kids and adults alike !
200 grams asparagus , break off woody ends and cut into 1 1/2-inch lengths
150 grams ( peeled and deveined ) shrimps
1 clove garlic , thinly sliced
5 grams peeled ginger , thinly sliced
3 tablespoon water or broth
1 teaspoon fish sauce
1/2 teaspoon raw sugar
1/2 teaspoon chilli-garlic sauce
3 tablespoon roasted cashew nuts
* Add a dash of white ground pepper and 1/2 teaspoon tapioca starch or cornstarch to the shrimps , mix well and set aside .
* Blanch asparagus in a lightly salted boiling water for 45 seconds . Drain and rinse over cold running water , drain well and set aside .
* In a nonstick pan , over medium-high heat , add about 2 tablespoons of olive oil , when oil is hot , add in the shrimps and cook for about a minute . Take out from the pan and set aside . In the same pan , add in the garlic and ginger , cook until garlic is lightly browned . Add in the asparagus , stir mixture together for few seconds then pour in the water/broth , add in the sugar and fish sauce , stir , then cover and cook for 2 minutes , season to taste . Add in the shrimps , chilli-garlic sauce and half of the cashews , stir everything until well combined . Dish up , sprinkle the remaining cashews on top and serve immediately .