Crevettes sautées aux asperges

For 2
500 g large prawns
500 g green asparagus
1 bouquet coriander
1 tablespoon oil

marinade
3 tablespoons of tamari (or soy sauce)
1 tablespoon of rice syrup (or honey)
juice of 1/2 orange
1 tablespoon olive oil
1 tablespoon Hoi sin sauce

Mix all marinade ingredients.
Peel the prawns and cut the back.
Let them marinate for at least 20 minutes.
Cook the asparagus in steam for 9 m 30. Cut them into 2 in the thickness and length 3. Keep warm.
Heat a wok and put a tablespoon of oil.
Cook the prawns quickly without marinade.
When they are almost cooked, add the marinade and leave it to reduce.
Add the asparagus. Put in a dish. Add chopped coriander and serve.