ASPARAGUS TOEMIS/ASPARAGUS À LA TOMIS

ASPARAGUS TOEMIS/ASPARAGUS À LA TOMIS

For 2 people:

1 medium onion, finely chopped

3 cloves of garlic, finely chopped

Piece of fresh ginger (+/- 3 cm), sliced

1 red chili pepper (depending on desired heat), seeds removed, finely chopped

1 red bell pepper, seeds removed and cut into pieces

3 cherry tomatoes on vine, cores removed and diced

1 tsp turmeric

1 tsp (chicken) stock powder

Salt and freshly ground pepper

500 g white asparagus, peeled, woody ends removed and cut into pieces

1 tbsp ketjap

200 ml coconut milk

Preparation:

1. Heat a splash of (olive) oil in a frying pan and gently sauté the onion and garlic

2. Add the sliced ginger and chili pepper and cook briefly

3. Then add the bell pepper, followed by the tomatoes

4. Season with turmeric, stock powder, salt and pepper

5. Add the asparagus and cook until tender-crisp

6. Finally, add the ketjap and coconut milk, heat through and remove the ginger before serving

7. Serve with rice and enjoy!