Ingredients

Let’s Cook!

• 1
  Cover fresh aspargus tips and ends with boiling water and sprinkle of salt, simmer in cast iron sauce pan till broth turns green, about 15 minutes. Feed tough woody asparagus ends to the chickens, save soft ends, broth and tips for soup.
  
• 2
  Make fresh coconut cream: 1 cup dry finely shredded coconut in cheese cloth bag in sauce pan, one cup hot water at 203F degrees, simmer till coconut cream is dissolved, about 15 minutes, press cheese cloth bag, cool. Reuse shredded cooked coconut for baking.
  
• 3
  Fry ginger, curry, pepper, lemon grass, onion in oil, 5 minutes. When fragrant, add pork or chicken, brown sugar, oyster sauce, coconut cream, mushrooms, asparagus broth and pieces. Simmer 10 minutes. Serve.