The original recipe uses large slices of ginger, which get cooked first, and then relatively
coarsely chopped garlic. I use pre-prepared pastes, so there's no distinction.
After the second version, I have decided that the asparagus
pieces should be considerably smaller, round 5 cm.
Notes
I used the prawns I use for breakfast, which weigh about 11 g each. I think slightly smaller
ones might be better. Prawns smaller than that are typically pre-cooked, which would spoil
this dish.
How do I improve it? Change the sauce, I think: it was rather saltier than I would like.
