4.Chilled asparagus with spicy sauce

Ingredients:

350 g asparagus spears

3-4 cloves garlic

2 red chili, seeded

1 tomato, seeded and chopped

Salt to taste

Method:

1. Snap off the tough ends of the asparagus spears and rinse quickly. Blanche in hot water for 5 minutes and immediately refresh in cold water.

2. Arrange asparagus spears neatly on a plate and chill.

3. Peel garlic and chop up roughly.

4. Slice the seeded chili into fine strips.

5. Remove the pulp and seeds from the tomato and chop up the flesh.

6. Heat a spoonful of oil in a non-stick pan and gently fry the garlic until lightly gold and fragrant. Add the chopped chili and tomato and stir well.

7. Reduce the sauce and add salt.

8. Spoon the sauce over the chilled asparagus and serve immediately.