1. Boil 2 to 3 stalks of asparagus, drain keep aside.
2. Chop remaining thinly, keep aside.
3. Put water to boil, add lemon grass, basil, simmer for 8 to 10 minutes.
4. Strain and keep aside till required.
5. Heat butter in pan, till well melted.
6. Add carrot, onion, moon sprouts, broccoli, chopped asparagus.
7. Stirfry till carrots feel tender but not mushy.
8. Add strained stock, lemon rind, bring to a boil.
9. Add salt, pepper, vinegar, chopped mint.
10. Serve hot with with croutons/fried noodles.

Making Time:30 minutes

Makes:3 servings

Shelflife:Best fresh