2 Bundles of aparagus spears
1 cup of water
Pinch of Salt
Pinch of Sugar
3/4 cup of chicken/vegetable stock
1 tablespoon rice wine
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons slivered Parma Ham
Metod:
Blanch the asparagus for about 2 to 3 minutes in the water, salt and sugar. Drain the water and add the stock, soy sauce, sesame oil and rice wine. Bring to boil and simmer for about 2 minutes.
Serve hot, as a side dish. Garnish with slivered ham.
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