1. Trim off about 1/2" of the thick ends of the asparagus as they can be pithy. 2. Cut each stalk into 1 and 1/2" lengths. 3. Bring a large pot of water to a boil and blanch asparagus for 3 minutes. 4. Remove and keep warm. 5. Dissolve stock cube in 4 ounces water and bring to a boil. 6. Add seasoning, fish sauce and cornstarch liquid and simmer until thick. 7. Add crab meat and lower heat. 8. Stir in egg white and sesame oil and remove from heat. 9. Pour over asparagus and serve immediately. 10. Asparagus can also be cooked whole and served with this sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
