Crispy dumplings with steamed asparagus and soybeans

Look, every now and then you just want to get something on the table as quickly as possible and opt for ready-made. Dumplings from the Asian grocery store are a fantastic crowd pleaser in those cases. Combined with steamed asparagus and soybeans, they make a delicious lunch in the blink of an eye. This recipe comes from the recently published Asparagus by Jessica Lek, which features 30 recipes with white, green and purple asparagus.

1. If you are using frozen dumplings, take them out of the freezer about 20 minutes before use and place them on a few sheets of kitchen paper.

2. Cut the asparagus diagonally in half or into thirds. Place the asparagus in a steamer basket and steam, covered, over a pan with a layer of boiling water for approximately 6 minutes, until just tender. Add the soybeans during the final 2 minutes and steam them along with the asparagus. Turn off the heat.

3. Meanwhile, heat a wide frying pan over medium heat. Add the sunflower oil and fry the dumplings until crispy, for 6 to 8 minutes. Turn them over halfway through cooking if necessary.

4. Place the dumplings on a (warm) platter and add the lukewarm asparagus and soybeans. Drizzle with chili oil and sesame oil to taste. Garnish with the sprouted greens and serve with some garlic chili sauce. Delicious with a Japanese beer or chilled sake.

Title: Asparagus
Author: Jessica Lek
Publisher: Good Cook
Price: €10,95

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