Asparagus refreshes your summer

Ingredients:

A large bunch of asparagus (400 g)

1 cup crab meat

1 tbsp crab roe

1 egg white

1 cup chicken or vegetable stock

1 tsp corn starch

Sesame oil

Salt and pepper to taste

Method:

1. Snap off the lower ends of the asparagus and wash the tips. Blanch in boiling water until tips turn color. This will take less than three minutes. Refresh in cold water, and plate the asparagus.

2. Gently beat the egg whites until all the albumen strands are separated. Do not whip it to a froth.

3. Heat up a little oil in a frying pan, add crab meat and cook until heated through. Add the roe and the chicken stock.

4. Mix the corn starch with a little water and add to the mixture. Stir until the sauce is turning transparent. Season with salt and pepper.

5. Quickly pour the egg white into the hot sauce and remove from heat immediately. The residual heat will poach the egg white to a silky softness.

6. Pour the hot sauce on the asparagus and serve at once.

Food notes:

This is a simple dish to do, really. The secret is in the timing. Get everything you need ready by the cooking station so you do not leave anything unattended even for a second. And trust the heat to do its job in cooking the egg white. As you bear the dish to the table, the heat is still doing the cooking so it will be perfect by the time dinner is served.