Ingredients
10 asparagus spears, trimmed
For the crisp onion
2 tbsp olive oil
1 onion, thinly sliced
salt and freshly ground black pepper
1 tbsp butter
For the dressing
1 tbsp palm sugar or brown sugar
2.5cm/1in piece root ginger, grated
1 green bird's eye chilli, finely sliced
2 limes, juice only
1 tbsp rice vinegar (available from Asian grocers)
Method
1. Cook the asparagus spears for one minute in boiling salted water. Plunge into cold water to refresh, then drain and set aside.
2. For the crisp onion, heat the oil in a wok until smoking hot, add the onions and fry for 3-6 minutes, or until crisp and golden-brown. Season with salt and freshly ground black pepper and add the butter to the hot onions before serving.
3. For the dressing, melt the palm sugar in a dry non-reactive pan over a medium heat. When it begins to bubble add the ginger, chilli, lime juice and rice vinegar and boil for 2-4 minutes.
4. Add the asparagus to the pan with the dressing and toss together to coat. Transfer to a serving plate and top with the crisp onions.
