5 baby courgettes
1 red chili, finely sliced
2 cloves of garlic, chopped
1/4 cup grated paneer
Slice asparagus diagonally. Cut baby courgettes lengthwise, 1/4 inch thick.
Slightly blanch asparagus and courgettes in boiling water for a 2 minutes.
Put some oil in a hot wok. Add garlic and red chili. Stir fry for a minute. Add the vegetables and cook on a very hot wok stir vegetables. Add salt and 1/2 tsp or more freshly ground pepper.
Then sprinkle paneer and remove. Serve warm.