(1) Rinse asparagus and trim off tough ends;

(2) Halve the thick portion lengthwise, but don't break the delicate part;

(3) In a skillet, add 1 cup chicken stock and 1 tsp salt, bring to boil;

(4) Place in asparagus, cover and simmer for 5 minutes, and transfer asparagus to a plate;

(5) Add in sliced mushroom (brown or white) and soy sauce (optional) to the stock, bring to boil;

(6) Cook for 5 minutes and then transfer mushroom on asparagus;

(7) Whisk into 1 tbsp tapioca starch, condense the sauce;

(8) Pour sauce on mushroom and asparagus, serve immediately.

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