Asian asparagus

Ingredients for 4 servings:

• 30 stalk(s) asparagus, thick (white)
• 3 tbsp sesame oil
• 500 g chicken breast
• 1 bell pepper(s), red
• 100 g sugar snap peas, fresh
• 100 g soy sprouts
• 1 jar bamboo shoot(s)
• 200 ml coconut milk
• 100 g glass noodles (soaked)
• 1 tbsp tandoori masala
• 1 pinch of lemongrass, ground
• 1 pinch of chili powder
• 1 pinch of salt
• Coriander, ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

my favorite asparagus recipe

Peel the asparagus and cut diagonally into approximately 3cm pieces. Wash the chicken breast and cut into pieces (approx. 1cm²). Wash the bell peppers, halve them, remove the stalks, seeds, and membranes, and cut them into fine strips. Heat sesame oil in a wok and fry the asparagus pieces (they can take on a bright color). Sprinkle lemongrass over the asparagus, then add the bell peppers, chicken, snow peas, and chili powder, and stir-fry for about 5 minutes. Add the sprouts and soaked, drained glass noodles and cook for a few minutes. Then deglaze with coconut milk and season to taste with salt, coriander, and tandoori (please ensure that the seasoning does not contain the coloring Azorubin E122, which is classified as harmful). Raw, peeled king prawns can also be used as an alternative to the chicken. I like it best with both (it’s vaguely reminiscent of a Thai variation of paella!).