tag:blogger.com,1999:blog-37188293.post1446460204166818165..comments2024-02-14T01:03:32.678+01:00Comments on THE GREAT BIG VEGETABLE CHALLENGE: “Asparagus inspires gentle thoughts.”Charlotte Humehttp://www.blogger.com/profile/18168363478317650666noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-37188293.post-22973645972663637152006-11-27T23:42:00.000+01:002006-11-27T23:42:00.000+01:00This sounds delicious.
Will try it.
CharlotteThis sounds delicious.<br />Will try it.<br />CharlotteCharlotte Humehttps://www.blogger.com/profile/18168363478317650666noreply@blogger.comtag:blogger.com,1999:blog-37188293.post-64247539241983936772006-11-25T18:06:00.000+01:002006-11-25T18:06:00.000+01:00Found you another one .
Asparagus with ginger, ca...Found you another one .<br /><br />Asparagus with ginger, cashew nuts and paksoi<br /><br />375 gr of asparagus (white, green or a mixture) cut in half length wise<br />1 table spoon of fresh ginger , peeled and cut in julienne<br />1/4 of paksoi (can be replaced by spinach or chinese cabbage)<br />75 gr of toasted cashew nuts chopped<br />zeste of 1 orange<br />1 table spoon of ketjap (sweet soy sauce)<br />1 table spoon of honey<br />1 table spoon of oil<br /><br />Heat the oil in the wok, add the raw asparagus and stirr fry for a couple of minutes. Add the paksoi and let it stew with the asparagus for a bit. Add the nuts, zeste, ketjap and honey and bake for 1 more minute.<br /><br />Make sure the asparagus are cooked but still 'all dente'<br /><br />EnjoyAnonymousnoreply@blogger.com