Serves 4

Two incredible taste treats combine to create this distinctive dish which sports just a touch of the orient. 

10 to 15 spears of asparagus

15 to 20 large prawns

1 tablespoon peanut or other vegetable oil

5 or 6 cloves of garlic, very thinly sliced

1/4 cup chicken stock or commercial broth

1 tablespoon dark soy sauce

1 teaspoon sesame oil

1 teaspoon sugar

Salt & Pepper to taste 

Remove one or two inches of the bottom end of the asparagus and cut what remains into 2 inch chunks on the diagonal.  Set aside.  Peel the prawns leaving the tale on.  Remove the vein.  Set aside.  Heat the oil in a wok or heavy skillet and gently sauté the garlic until it is soft and just beginning to turn golden.  Do not allow to brown.  Add the stock, soy, sesame oil and sugar and bring to a boil.  Add the asparagus and stir-fry until tender but not dead.  It should still have just a bit of crunch to it.  Add the prawns and continue to stir-fry just until they turn pink and opaque.  Season to taste with salt and pepper and serve hot with steamed rice or oriental noodles.