Look forward to this fine asparagus recipe:
For the chili sauce, sweat shallot and garlic with paradeis pulp in a saucepan with olive oil. Fill up with 250 ml vegetable soup and add paprika and chili. Cover and simmer gently for about 40 minutes. Then add parsley and vinegar, boil everything together repeatedly for about 10 min. and season the sauce strongly with salt and freshly ground pepper.
Rinse carrots, kohlrabi and celery, clean and cut into 1 cm thick and 10 cm long sticks, peel asparagus and cut in half. Cut the spring onions and sugar snap peas into lozenges.
In a wok with a little bit of olive oil, fry carrots at the beginning, then add celery, kohlrabi, asparagus and finally spring onions and sugar snap peas. season with pepper and fry the vegetables leisurely. Then remove, deglaze the pan with remaining vegetable soup and soy sauce, cook by half, add butter and vegetables again, toss well and season.
Serve the vegetables with the chili sauce. This goes very well with a fried chicken breast.
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