Asparagus Halloumi Pan

For the asparagus halloumi pan, cut the green asparagus (do not peel) and white asparagus (tips also do not need to be peeled) into small pieces. Halloumi and potatoes also cut into small pieces.Boil/steam potatoes and “cook” the asparagus with some canola oil in a WOK. Fry/grill the halloumi in a pan (not so recommended in the WOK, as the haloumi doesn’t get as crispy). Mix the potatoes with butter and parsley. Mix the asparagus and halloumi, pepper and arrange with the potatoes, ready. Add salt to taste, but due to the intense flavor of the halloumi, salt is usually not necessary for the asparagus halloumi pan.

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