Cut asparagus at diagnal, leaving the bottom pieces shorter and the tips pieces slightly longer
Heat up 1 tea spoon of any vegetable oil
Add asparagus and quickly stir fry for 1 minutes
Add raw coconut pieces and quickly stir fry for 30 seconds
Add bean sprouts for another 30-60 seconds
Add small amount of seasalt (to cure coconut’s homesickness of the ocean) and soy sauce (to cure bean sprouts’ homesickness of Asia)
Turn off heat the heat, now add small amount of rice vinegar
The flavor is unexpected and complex: Natural sweetness of coconut and fresh-bitterness from asparagus, at last the subtle mild crunchy bean sprouts.
80-20 