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- Before start cooking white asparagus, they must be peeled, as the outside is fibrous and even woody at times. Use a common but sharp vegetable peeler, starting just below asparagus spears, peel toward the cut end. Once all the asparagus has been peeled, cut off the cut ends about one inch up. Slice the tomato into wedges and the spring onions into smaller chunks.
- Heat up a skillet over medium-high fire. Stir in XO sauce and minced garlic until aromatic. Add in the prepared white asparagus, stir briefly, drizzle water and white wine over. Cook until soft to your liking. Add in tomato wedges and spring onions. Mix everything together. Flavour with salt and serve.
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