Anonymous 2-7-2005

1 1/4 cups cold water

4 slices ginger

1/2 teaspoon salt

1 tablespoon cooking oil

10 stalks asparagus, discard the tough lower ends

3 slices ginger, finally chopped

3 cloves garlic, chopped

Sauce:

1 1/2 teaspoons fresh chicken stock

1 1/2 teaspoons salt

1/2 teaspoon sugar

1 1/2 teaspoon cornstarch

1/2 teaspoon Hua Tiam wine

Remove the fresh abalone from the shell. Trim off the little ruffle around it

and slice thinly. Put the abalone in a deep saucepan with water to cover and

simmer for about five hours. Place the cold water in a saucepan and bring to a

boil. Add the ginger, salt and oil. Place the asparagus in the water, cover,

lower the heat and cook for six to seven minutes. Remove and arrange the

asparagus to a serving dish and set aside. Heat two tablespoons of oil in a

wok. Add the ginger and garlic. When lightly browned add the combined sauce

ingredients. When it begins to boil put in the abalone. Reduce the heat and

simmer fro 12 minutes. Turn up the heat to high and add the wine. Pour this

over the asparagus. Arrange the abalone slices neatly and serve at once. Serves

6.