300 g asparagus
400 ml slightly salted water
1 tbsp. sesame oil
2 garlic cloves, finely chopped
1 shallot, diced
¼ tsp. ground white pepper
400 ml half fat coconut milk
1 tbsp. light soy sauce or coconut
pinch of salt
1. Place the asparagus in a saucepan and cover it with slightly salted water. Bring to the boil, then lower the heat and cook the asparagus spears for 3 minutes.
2. Drain the asparagus and liquidize it with 400ml of the same water used to cook the asparagus. Heat the sesame oil in a medium-sized saucepan over a medium heat. Add in the garlic, shallot and pepper and sauté for 1 minute.
3. Pour in the liquidized asparagus and bring the entire mixture to the boil. Next add the coconut milk, boil for 2 minutes and mix in the soy sauce. The dish is now ready to serve. Season with the salt to taste, and garnish with watercress.