- green and white asparagus
- potatoe
- spring onion
- tomatoe
- eggplant (aubergine)
- garlic, ginger
- salt, pepper
- peel the white asparagus and the bottom-third of the green asparagus, then cut in pieces of 4 cm
- chop the other ingredients and heat some oil in a pan
- first stir-fry the potatoe and the asparagus (not the heads) until they start to get golden-brown and tender
- add the other vegetables and fry for another 4 minutes
- season with salt and pepper
It’s simple, quick and nice on it’s own as a small snack. If you’re really hungry have some fresh bread with it, rice or couscous.
