Wash the asparagus (cut off the back part generously), wash and peel the spring onions, and wash and peel the ginger. Cover the bottom of the pan with olive oil and whisky, add the sliced onions, ginger and pepperoncini. Sauté briefly. Pour in water, vegetable stock, curry, parsley, chives, and oregano. Bring to the boil briefly. Add green asparagus (cut into 2-3 cm pieces) and bay leaves, rosemary, sweet chilli sauce, soy sauce and Sriracha sauce.
White and green asparagus contain 90 per cent water, proteins, a few carbohydrates and fats, and only 150 calories per kilogram. Nevertheless, the vegetable is not lacking in minerals such as potassium, which has a correspondingly positive effect on the nervous system and blood pressure. Remember the considerable amount of calcium and phosphorus. Eating asparagus stimulates kidney activity and therefore has a diuretic effect. However, anyone with kidney problems should avoid asparagus.