Asparagus with scampi Asian style

Ingredients for 4 servings:

• 12 scampi, peeled
• Salt and pepper, freshly ground
• 1 organic lemon(s), zest and juice
• 500 g white asparagus, peeled, cut diagonally into 5 cm long pieces
• 2 small carrots, peeled, cut diagonally into thin slices
• 1 tsp sesame oil
• 3 tbsp soy sauce
• 2 tsp brown sugar
• 3 spring onions, cut diagonally into 4cm pieces
• 1 piece(s) ginger, approx. 20 g, finely diced
• 1 clove(s) garlic, finely diced
• 4 tbsp oil
• 1 tbsp dry sherry

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Side dish: rice or Chinese egg noodles

Marinate the scampi with salt, pepper, and 2 tablespoons of lemon juice for 30 minutes. Heat 2 tablespoons of oil and sesame oil in a wok and fry the drained scampi vigorously for about 1-2 minutes. Remove and keep warm. Add the remaining oil and stir-fry the asparagus and carrots for 4 minutes, or until tender. Add the ginger, garlic, and spring onion and sauté for 3 minutes. Sprinkle with sugar and add about 1-2 tablespoons of lemon juice, soy sauce, and sherry to taste. Simmer briefly and season with grated lemon zest, salt, and pepper. Add the scampi and serve immediately.