I couldn't resist buying the organic green asparagus at Cold Storage supermarket as they were really young and fresh. I have been apparently told of a myth that asparagus contains toxic that would harm our body. If that is so, why still grow such vegetables? I figured out that the main culprit could be the shrimp cake (belacan) that is usually used to cook with asparagus in some Asian cooking, and it may be contaminated during processing due to poor hygenic of production.
Nutrition studies have shown that asparagus is a low-calorie source of folate and potassium. Its stalks are high in antioxidants. "Asparagus has long been recognized for its medicinal properties," wrote D. Onstad, author of 'Whole Foods Companion: A Guide for Adventurous Cooks, Curious Shoppers and Lovers of Natural Foods.' "Asparagus contains substances that act as a diuretic, neutralize ammonia that makes us tired, and protect small blood vessels from rupturing. Its fiber content makes it a laxative too." (Source : http://en.wikipedia.org/wiki/Asparagus)
Being a vegetarian, I omitted the shrimp cake, instead I used mushroom to add some flavours to it. I came across this interesting cup mushroom, basically cup size white button mushroom. I guess there's where the name came from. Also called champignon mushrooms as the French has been cultivating these since 1700's.
Recipe:
Heat up oil and fry chopped garlic or onions till fragrant. Add in diced mushroom, mushroom sauce and light soy sauce. Stir fry for 1 min. Next add in asparagus and stir fry for another 1 min. Add in water and chopped chilli, mix well. When the water simmers, add in potato starch mixture to thicken the sauce. Dish up to serve.
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