Ingredients:

300 g asparagus

400 ml slightly salted water

1 tbsp. sesame oil

2 garlic cloves, finely chopped

1 shallot, diced

¼ tsp. ground white pepper

400 ml half fat coconut milk

1 tbsp. light soy sauce or coconut

aminos

pinch of salt

Directions:

1. Place the asparagus in a saucepan and cover it with slightly salted water. Bring to the boil, then lower the heat and cook the asparagus spears for 3 minutes.

2. Drain the asparagus and liquidize it with 400ml of the same water used to cook the asparagus. Heat the sesame oil in a medium-sized saucepan over a medium heat. Add in the garlic, shallot and pepper and sauté for 1 minute.

3. Pour in the liquidized asparagus and bring the entire mixture to the boil. Next add the coconut milk, boil for 2 minutes and mix in the soy sauce. The dish is now ready to serve. Season with the salt to taste, and garnish with watercress.

Bon Appetit!