25 ml toasted chili oil – see below 2 tbsp
4 medium shallots, thinly sliced
15 ml garlic clove, minced 1 tbsp
500 g asparagus, trimmed & cut 1 lb
45 ml water or chicken stock 3 tbsp
salt & pepper to taste
TOASTED CHILI OIL
25 ml dried chili flakes 2 tbsp
500 ml vegetable oil 2 cup
Heat a nonstick wok or skillet over high heat for 30 seconds. Add chili oil, shallots and garlic; saute 2 minutes or until shallots are soft. Add asparagus and continue to cook until tender crisp, about 2 to 3 minutes.
Add water or stock; continue to cook until all the moisture has evaporated. Season with salt, pepper and toss to mix well. Transfer to a warm platter and serve immediately.
TOASTED CHILI OIL: In small saucepan; heat chili flakes and vegetable oil for 1 to 2 minutes. Remove from heat and allow flavours to infuse for about 20 minutes. Transfer to sterilized jar and refrigerate.
Serves 6