My lifelong friend Cheryl O’Brien has lived at Armstrong BC for much of her adult life. Cheryl and her husband Kelly had an asparagus field and many of their neighbors were also growing asparagus before ginseng became the wonder crop in the early 90’s. This is where we were first introduced to asparagus production on a field scale. We purchased some of our first picking lugs and gathered some of our information on asparagus production on a field scale from Cheryl’s husband Kelly and his neighbors.
This recipe of Cheryl’s is absolutely delicious!!
Ingredients
- 1 can coconut milk
- 1 – 3 Tbsp. Thai green curry paste (depends on heat preference)
- 2 chicken breasts – cut into small cubes
- 2 Tbsp. fish sauce
- ½ cup chicken stock
- 2 Tbsp. brown sugar
- ½ cup fresh basil
- ½ cup green peas
- 1 red, green or yellow pepper – cut into strips
- ½ lb. Edgar Farms fresh asparagus – cut in half
- ¼ cup bamboo shoots
Directions
In a large saucepan, simmer coconut milk with curry paste over medium heat for 5 minutes.
Add chicken, fish sauce, brown sugar, basil, bamboo shoots, peas, peppers, asparagus and chicken stock. Cook over low heat for about 10 minutes or until chicken is cooked.
Serve over hot jasmine or basmati rice.
Serves 4.