Served as main course. Non-vegetarian dish.

Vietnamese

14 Asparagus Spears, trimmed (fresh asparagus only, not canned.)

1 Seafood Stock, cube or vegetable stock cube

4 ounces Water

1 pinch Black Pepper

1 Tablespoon Fish Sauce

1 Tablespoon Cornstarch, dissolved in a little water

8 ounces Crabmeat

1 Egg White, lightly beaten

1 Tablespoon Sesame Oil

Trim off about 1/2 inch of the thick ends of the asparagus as they can be pithy. Cut each stalk into 1 and 1/2 inch lengths. Bring a large pot of water to a boil and blanch asparagus for 3 minutes. Remove and keep warm. Dissolve stock cube in 4 ounces water and bring to a boil. Add seasoning, fish sauce and cornstarch liquid and simmer until thick. Add crab meat and lower heat. Stir in egg white and sesame oil and remove from heat. Pour over asparagus and serve immediately. Asparagus can also be cooked whole and served with this sauce.

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: 4-6

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