pull through. Clean asparagus spears and slightly point at the bottom end. Cut a slit in the crab tails. Remove skin from pineapple and cut into rough cubes, then drill a hole in each.
Stick two crab tails and a piece of pineapple on each asparagus spear. Roast in olive oil, add a dash of soy sauce to the oil form as a seasoning.
Slice peeled carrots with a peeler into narrow strips and cook in water with a tiny bit of butter, sugar and salt. Soak Mie noodles in hot water according to package directions. Mix the drained noodles with the vanilla oil and place on a plate. Place carrot strips on top and place the finished asparagus spear on top and garnish with Thai basil.
Quality wine dry.