White asparagus is an impressive source of folate. It also provides vitamin C, beta carotene and vitamin E. Folate is vital to tissue growth and thus plays a role in the prevention of certain birth defects. Folate may also help prevent cancer of the cervix, and is one of the three B-vitamins that help fight heart disease! Throw out the water after cooking asparagus and you discard nutrients too. So try to include the cooking liquid in the dish. If stored at room temperature, fresh asparagus will lose as much as half of its vitamin C within two days.
15 ml Olive oil
6 Spring Onions - thinly sliced
350 g skinless, boned Chicken breasts, cut across the grain into 1-cm-wide pieces
700 g Asparagus, trimmed and cut into 5-cm lengths
170 g Peas
125 ml Chicken Stock
2,5 ml grated Lemon rind
1,25 ml Himalayan Salt
3 Radishes, cut into matchsticks (Optional)
5 ml Cornflour blended with 15 ml water
In a large frying pan or wok, heat 10 ml of the oil over moderate heat. Add the spring onions and sauté for 1 minute or until they are wilted. Add the chicken and sauté for 3 minutes or until it is no longer pink. Add the remaining oil and the asparagus and sauté for 2 minutes to coat the asparagus. Add the peas, stock, 125 ml water, the lemon rind and salt an bring to a boil. Reduce to a simmer and cook, uncovered, for 2 minutes or until the chicken and asparagus are just cooked through.
Stir in the radishes and the cornflour mixture and cook, stirring for 1 minute or until the sauce is slightly thickened. Enjoy!