Ingredients

2 bunches asparagus, ends trimmed
1 garlic clove, minced
1 chilli, deseeded and finely chopped
1 lime, juiced
2 tablespoons fish sauce
1 shallot, finely sliced
2 tablespoons olive oil
Handful of coriander, chopped
Oil for frying
150g wok noodles

Method

Fill a large pot with water and bring to boil. Cook the asparagus for 2-3 minutes or until tender. Remove from the pot,  rinse under cold water and set aside

In a bowl, add the garlic, chilli, lime juice, shallot and fish sauce and stir. Add 2 tablespoons olive oil and the coriander

Heat a wok or fry pan and add 2 tablespoons oil. Add the noodles and fry them until they puff up. Remove from the pan and drain them on a paper towel. Wipe the wok or fry pan and fry the asparagus just long enough to warm them up

Place the noodles on a serving plate and cover with the asparagus. Spoon over the dressing. Toss everything together and serve warm. Garnish with more coriander