A more wonderful asparagus recipe:
First rinse the long grain rice and then cover it with 800 ml of water in a saucepan. Season lightly with salt, let it bubble and simmer for 10 min in an open saucepan. Now cover and cook in the oven at 200 degrees for 20 min until done.
Blanch celery, carrot, pumpkin, snow peas and broccoli in boiling salted water for 2 min. Now drain and drain.
Cut the crab tails in half lengthwise, remove the intestines, season with salt and fry in hot oil. Keep warm until serving.
Sauté the blanched asparagus spears, Chinese cabbage, vegetables and tomatoes with ginger, sugar, garlic and chili in oil in a wok. Then crack the eggs into the wok and stir on the spot. Season with salt, soy sauce and fish sauce. Then fold in the long grain rice and stir fry briefly. Season to taste, stir in crab tails and bring to the table on the spot.