• 175 g/6 oz fresh asparagus, cut into 2.5 cm/1 inch pieces

• 4 tablespoons dry sherry

• 1 teaspoon light soy sauce

• 500 g/1 lb cooked peeled prawns

• 2 tablespoons oil

• 2 garlic cloves, thinly sliced

• 2 teaspoons finely chopped fresh root ginger

• 4 spring onions, chopped

• salt

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Method:

1. Blanch the asparagus in boiling salted water for 2 minutes. Drain well and set aside.

2. Mix the sherry and soy sauce together in a large bowl. Stir in the prawns and marinate for 15 minutes.

3. Heat the oil in a preheated wok or heavy-based frying pan. Add the garlic, ginger and half the spring onions and stir-fry for about 1 minute.

4. Add the prawns with their marinade and the asparagus and stir-fry for 1-2 minutes, until the ingredients are hot.  

5. Transfer to a warmed serving dish and sprinkle with the remaining spring onions. Serve immediately.