Summary

Ingredients

• 250 g chicken fillet (s)
• 9 teaspoons sunflower oil
• 2 teaspoons sugar
• 1 lime (s), add the juice from it
• 1 tablespoon soy sauce
• 30 g iner
• 3 cloves garlic
• 1 medium onion (s), red, finely chopped
• 1 medium chilli pepper (s)
• 2 orange (s), the juice it
• 750 g asparaus, white, peeled, the ends cut off
• 1 bunch spring onion (s)
• 20 cocktail tomatoes
• 2 tablespoon butter
• some salt and pepper

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Instructions

1. For the skewers, cut the fillet lengthways into wafer-thin strips. Mix 1 teaspoon of sunflower oil, 1 teaspoon of sugar, soy sauce and half of the lime juice into a marinade, spread over the meat and leave to marinate for at least 30 minutes.
2. Meanwhile, peel the ginger, garlic and onion for the asparagus and finely chop everything. Wash, halve, core and finely chop the chilli. Mix the ginger, garlic, onion, orange juice and the remaining lime juice with 1/2 teaspoon chilli to a marinade.
3. Cut the peeled asparagus into 3 - 4 cm long pieces. Clean and wash the spring onions and cut each stick into thirds, wash the tomatoes and cut in half.
4. Heat 4 teaspoons of oil in a pan and fry the asparagus spears over medium heat. Add 3/4 of the ginger marinade and reduce almost completely, swirling the asparagus frequently in the pan.
5. As soon as the asparagus is firm to the bite, add the spring onions and let the liquid evaporate while swirling frequently. Add the butter and let it melt, then add the tomatoes and season with salt, pepper and the remaining sugar (1 teaspoon).
6. Meanwhile, put the chicken pieces on the wooden skewers and fry them with the remaining oil (4 teaspoons) in a hot pan.
7. Spread the ginger asparagus on 4 plates, arrange 2 skewers on each, garnish with the remaining chilli and serve with the remaining ginger marinade.