Stir-fried white asparagus with clams and coconut milk

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Stir-fried white asparagus with clams and coconut milk

White asparagus as you have never tasted it before: starring scallops, spinach and coconut milk.

Prep Time30

Cook Time20

Total Time9 50

Course: Fish and Seafood

Cuisine: Own recipe

Keyword: witte asperges, white asparagus, scallops, clams, one-pot dish, recipe with white asparagus, stir-fried white asparagus, spring dish, seashells

language: en

gelegenheid: daily dishes

Servings: persons

Calories: 395kcal

Equipment

wok or stir fry pan

Ingredients

1 kg white asparagus fresh
3 potatoes
750 gr clams fresh
10 prawn o.s.
500 ml coconut milk
100 gr spinach fresh
4 tbl spoon olive oil
2 spring onions
1 teaspoon harissa
white pepper and salt
1 tbl spoon parsley freshly chopped

Instructions

Rinse the clams and put them in cold water for 1 hour.
Remove the intestines from the prawns or langoustines.
Peel the potatoes, cut into pieces and boil them al dente. Then let them cool down.
Using a vegetable peeler, peel the asparagus all around and remove the lower woody part (+/- 4 to 5 cm).
Put 2 tbsp olive oil in the wok / stir-fry pan. Cut the asparagus into 3-4 cm pieces and add them to the wok. My asparagus were quite thick so I stir-fried them for 10 minutes. Season with salt and pepper. Add the spinach and wok until the leaves have shrunk.
Put 2 tbsp olive oil in another deep pan and add the clams. Season with white pepper. Put the lid on the pan and let them steam for about 3 minutes. Add the prawns and cover the pan again. After another 3 minutes, the shells should be all open and the prawns cooked.
Add the coconut milk to the cockles and prawns, as well as the stir-fried asparagus, spinach, potatoes and harissa. Stir well. Season with fresh parsley and shredded spring onion. Let everything heat up again and ready....

Notes

Stir-fried asparagus with clams and coconut milk:

A tasty spring dish that combines the flavours of different cuisines.

In this recipe, white asparagus gets a short wok bath in olive oil, along with clams (almejas), prawns, fresh spinach and coconut milk. The addition of potato pieces makes the dish filling without being heavy. This dish brings instant sunshine to your plate. Be surprised by how well the subtle coconut matches the salty flavours of seafood and the soft yet crunchy bite of the asparagus.

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