ASPARAGUS WOK WITH PRAWNS AND BASMATI RICE

Trim any woody ends from the asparagus. Peel the white asparagus. Halve the asparagus spears both lengthwise and crosswise.

Clean the spring onions, then thinly slice the white and green parts separately into rings. Peel the garlic and ginger and finely chop both.

Finely chop the chilies or cut them into rings, then wash the Thai basil and cut it into strips.

Devein the prawns with a small kitchen knife (if not already deveined), rinse them under cold water, and pat them dry thoroughly. Remove the shells if necessary.

Finely grate the lime zest and squeeze out the juice. Cook the fragrant rice in lightly salted water for about 10 minutes, drain, and keep covered to stay warm. Meanwhile, heat the coconut oil in the wok.

First fry the white asparagus pieces in the coconut oil for about 3-4 minutes. Then add the green asparagus pieces, the prawns, and the white parts of the spring onions and fry for another 3 minutes.

Now add the garlic, ginger, chili, and sesame seeds, as well as the sugar and soy sauce. Let everything sauté for another 1-2 minutes before adding the green parts of the spring onions and the lime juice.

Season with fish sauce and add the lime zest and Thai basil. Serve the wok vegetables and prawns on plates alongside the rice.

This asparagus wok recipe is a true all-rounder, combining classic spring cuisine with exotic flavours.

Here are the best recommendations for what pairs perfectly with this dish:

The ideal occasion
Since this recipe is very quick to prepare, it is perfect for days when you want to eat healthily but have little time to cook. Additionally, thanks to the combination of asparagus and lime, this dish is particularly light and won’t leave you feeling heavy – ideal for those first warm spring days on the balcony or terrace.

Matching drinks
This asparagus wok with prawns is the perfect companion for an enjoyable spring evening when you want to bring an authentic Thai feeling into your home with minimal effort. As the dish has a wonderful freshness from the lime and ginger, it harmonises excellently with a dry Riesling or a Grüner Veltliner; the fine acidity of these wines plays perfectly with the citrus notes, while the minerality elegantly underlines the natural flavour of the asparagus. If you prefer a beer, a light lager or a classic Asian beer like Singha or Tiger is the perfect complement to the exotic aroma. For a non-alcoholic pairing, a cool lemongrass iced tea or fresh infused water with cucumber and mint is ideal.

Additions & toppings
For the perfect crunch, a handful of roasted peanuts or cashews make an excellent topping, adding an exciting bite to the plate. Those who like it a bit spicier can individually intensify the taste experience by placing a small bowl of Sriracha sauce or aromatic chili oil on the table. To complete the menu, classic Asian starters are great companions, such as crispy mini spring rolls or a light, clear coconut soup to harmoniously introduce the exotic theme of the asparagus wok.

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