Ingredients:

• 5 to 6 stalks – fresh Asparagus
• 2 stalks – lemongrass
• 2 stalks – Mint leaves
• 1 stalk – Basil leaves
• 1/2 tsp – Lemon rind, grated
• 1 – carrot, sliced thinly
• 2 to 3 florets – broccoli, sliced thinly
• 2 florets – cauliflower, sliced thinly
• 2 tbsp – moong sprouts
• 1/2 tsp – Lemon juice
• 1/2 tsp – white Vinegar
• 1 – small onion, sliced thinly
• 1 tbsp – Butter
• Salt, to taste
• Pepper, to taste
• 2 liters – water

Method:

1. Boil 2 to 3 stalks of asparagus, drain keep aside.
2. Chop remaining thinly, keep aside.
3. Put water to boil, add lemon grass, basil, and simmer for 8 to 10 minutes.
4. Strain and keep aside till required.
5. Heat butter in pan, till well melted.
6. Add carrot, onion, moong sprouts, broccoli, chopped asparagus.
7. Stir-fry till carrots feel tender but not mushy.
8. Add strained stock, lemon rind, bring to a boil.
9. Add salt, pepper, vinegar, chopped mint.
10. Serve hot with croutons/fried noodles.

Recipe courtesy of Saroj Kering