Asparagus with scrambled eggs

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800 grams of peeled asparagus

6 eggs

200 grams of fresh spinach

200 grams of smoked salmon

1 tbsp sunflower oil

2 tbsp sliced ​​fresh dill

Salt and pepper to taste

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• Bring a large pot of water to the boil. In the meantime, blend the eggs with the spinach. Heat 1 tbsp sunflower oil in a frying pan and fry the egg mixture. Keep stirring well so that you get scrambled eggs.

• When the water boils, add the asparagus and cook for 8 minutes on high heat for a nice bite.

   

• Allow the egg mixture to cool and serve everything. Top off with fresh dill

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Cha Shao Pork

 

My friend with Chinese roots speaks the dish from as Tja Shoe.

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1 kg Pork fillet 
2 tablespoons groundnut oil (peanut) 
2 tablespoons of honey

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For the marinade:
4 tablespoons soy sauce
1 tablespoons sugar
2 tablespoons sherry
1/4 teaspoon pepper
1/4 teaspoon cinnamon powder
1 squeezed clove of garlic
1/2 teaspoon salt
1/4 teaspoon mixed spice

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Cut the pork into strips of 15 cm long, 3 cm wide and 2.5 cm thick. Mix the ingredients for the marinade; put the meat in it and marinate for 2 hours; turn the meat every 15 minutes.
Preheat the oven to 180 degrees.
Remove the meat from the marinade and grill the meat (spread on the baking sheet) 12 minutes in the oven.

Brush the meat with marinade and then in peanut oil (or sesame oil) and grid (once again spread) under the grill (Grill oven 200 degrees) for 10 minutes.
Lubricating finally honey on the meat and roast another 5 minutes.
Cut the meat into strips of 1/2 cm and serve with mustard-dip or soy-chili dip.

Serve with rice or noodles and served with a fresh vegetable.