John Myers
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Asparagus Pan Sweet and Hot (light)
The perfect asparagus pan sweet and hot (light) recipe with a picture and simple step-by-step instructions.
- 600 g Chicken fillets
Marinade for chicken fillets
- 12 tbsp Sunflower oil
- 3 tsp Sugar
- 1 piece Freshly squeezed lime just add the juice
- 2 tbsp Soy sauce
Asparagus marinade
- 30 g Fresh ginger
- 3 piece Garlic cloves
- 1 piece Fresh onion
- 1 piece Chilli pepper fresh
- 2 piece Oranges just squeezed the juice
- 0,5 piece Freshly squeezed lime
- 1 Pc. Chilli fresh
Asparagus pan
- 20 piece Cocktail tomatoes
- 1 bunch Spring onion
- 1 kg White asparagus
- Oil
- Remaining chili peppers
Marinade chicken fillet
- sugar, sunflower oil, soy sauce; and the lime juice mix well and marinate the chicken fillet for at least 30 minutes
Marinade for the asparagus
- Peel the ginger, garlic and onions and chop them very finely. Core the chilli and cut into small rings. Squeeze the oranges and lime.
- Now mix the orange juice, ginger, garlic, onion, 3/4 of the chilli and the lime juice together to make a marinade,
Clean the asparagus and cut into 3cm long pieces
- Now heat the oil in a large frying pan and heat the asparagus with 3/4 of the ginger marinade and reduce until the asparagus are firm to the bite.
- Then cut the spring onions in half or third, depending on the size, to the asparagus.
- Halve the cocktail tomatoes, mix in with salt and pepper, mix well and sprinkle with the remaining chilli
Sear the chicken fillet just before everything is done
- Serve the rest of the marinade with the dish and go with a good basmati or jasmine rice
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