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.