Yes! It's asparagus season. We absolutely love to eat them! After always preparing them with ham and egg, we were looking for a different and vegetarian option. We absolutely love this Asian style with coconut.
1 kilo white asparagus
350 grams green asparagus
125 grams bean sprouts
75 grams cashew nuts or peanuts
1 tablespoon shredded coconut
crispy fried unions to your liking
Peel the white asparagus twice around. Peel the green asparagus only once. Cut of the ends of the stalks, about 2-3 cm.
Cut them in nice small pieces so they are easy to eat.
Put them in a large pan with enough water with a pinch of salt and cook for about 1-4 minutes until they are still tender and crispy.
Take them out and immediately rinse with cold water. Leave them for a minute and drain at least a few minutes.
In the mean time make the sauce by mixing the coconut milk, mayonaise, yoghurt and lime.
Put the asparagus in a nice serving dish and add the bean sprouts.
Add the dressing and toss well.
Dress with the nuts and the crispy unions