Stir-fry Two Kinds Asparagus Shrimp with Tom Yam

I only bought asparagus when there is a sale. Recently, our local farm market sell two type of asparagus ,that is white and green for $1.49 a pound.I never try white asparagus and would love to taste this delicate vegetable. Coincidentally I still have a pint of salt water shrimp given by a good friend of mine when she come to visit me from NYC. I think this salt water shrimp will taste great if combine with two kind of asparagus when stir-fry.It's proven I'm right after I took a bite on the cooked shrimp.As you know I'm a spicy food freak,so I cook this dish with tom-yam and sambal paste which I love dearly! Here is my easy Stir-fry Two Kinds Asparagus Shrimp with Tom Yam.

Ingredients:

1 lb green asparagus ( removed bottom end tip about 1-2 inch)

1 lb white asparagus( removed bottom end tip about 1-2 inch)

15 pc shrimp( peel and deviened)

1 tbsp tom-yam paste

1 tbsp sambal belacan paste *optional*

1 tbsp sugar

1 tsp salt

1 tbsp tamarind powder

1 tbsp oil

Method:

1: Wash and cut both asparagus,remove end bottom tip away,too fibrous to eat.Or you can peel with peeler.

2: Heat skillet or wok with oil at high heat,add in tom-yam paste and sambal belacan paste fry for 30 second or i minutes.

3:Add in shrimp,fry for a minute or until curl,then quickly add in both asparagus ,salt,sugar and tamarind powder.Mix well,if too dry add in 2-3 tbsp water.Taste seasoning before remove from heat.

4:Dish out ,serve warm with rice.

Note:

If you want a crunchier asparagus,don't over cook or cook in low heat.You can replace shrimp with squid or clam. I found out white asparagus is considered to be slightly milder in flavor and a bit more tender than green asparagus.