50g butter
75g brown sugar
20 shallots
400g asparagus, cut in 2″ lengths
400ml coconut milk
1 stalk of lemongrass or 2 kaffir lime leaves
3 tablespoons toasted dessicated coconut
Cilantro for garnish

Melt the butter in a pan, add the sugar and when it starts to dissolve throw in the shallots, peeled but left whole. Turn down the heat and cook slowly until caramelized, about 30 minutes. Blanch the asparagus and refresh in cold water.

1 onion, roughly chopped
2 garlic cloves
1 inch piece of fresh ginger, peeled
3 red chillies, or however much you desire
1 tsp ground coriander
1 teaspoon tamarind paste (or substitute lemon juice)
1 teaspoon turmeric
1 teaspoon curry powder
pinch of salt

Blend ingredients together to thick paste. Heat a little oil in a pan and gently fry the paste and lemongrass (or lime leaves), carefully, and stir in the coconut milk, letting it bubble away and thicken slightly. Add the caramelized shallots and the blanched asparagus, and simmer for about ten minutes. Finish by stirring through the toasted coconut and chopped cilantro. If you like, add a handful of frozen peas or soybeans. Serve over rice. Yields four servings.